![]() ![]() I know buttermilk is a pain, but it really is essential. Your wet/solid ingredients are butter, eggs, lemon extract, vanilla extract, lemon juice, sour cream, and buttermilk. Because I tested this recipe 8 times and it’s not super forgiving when it comes to the flour. I HIGHLY recommend using a kitchen scale to weigh your flour. ![]() Lots of batter = a super fluffy slice of cake!įinally, you’ll need your ingredients! Our dry ingredients are all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Next, do you have a 9×13 baking pan and parchment paper? You’re going to need those, too! Unlike a lot of lemon sheet cakes, I don’t use a sheet pan because this cake has so much batter. Unfortunately there’s no working around that! Firstly, you’ll need a stand mixer or a large bowl and an electric mixer for this recipe. It’s a million times better than those boxed cake mixes, and it’s pretty darn easy, too! Mainly because it’s a sheet cake recipe, which means no assembling and decorating multiple layers! You’ll simply bake the cake, let it cool, and then slather the yummy cream cheese frosting on top!īefore we get started, let’s make sure you have everything you need. The lemon flavor comes from fresh squeezed lemon juice, lemon zest, and lemon extract. Which is where this dreamy lemon cake comes in! It’s thick, fluffy, and most importantly, it’s packed with fresh REAL lemon flavor. And I’m praying one day soon we’ll all be in need of recipes that can easily serve a crowd! Bonus: this lemon sheet cake is so easy and feeds a crowd!Īnyone else DREAMING about the days when we can safely entertain again? I love love love having friends and family over for brunch, picnics, and dinner parties. My lemon cake for a crowd is moist, fluffy, and loaded with fresh lemon flavor! Topped with silky smooth lemon cream cheese frosting, dollops of lemon curd, and fresh lemon slices, this is one of my most popular lemon desserts. ![]()
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