Toomer’s Lemonade Sheet Cake
Prep: 15 minutes
Cook: 24 minutes
Yields: 4 servings
Get ready to indulge in the most epic Toomer’s Lemonade Sheet Cake of your life!
Today, we’re diving into the world of crowd-friendly desserts, and trust me, you won’t want to miss this!
Imagine a moist and fluffy cake infused with the brightness of lemon zest and juice, topped with a sweet-tart frosting that will make your taste buds do the happy dance.
First, preheat your oven to 350°F. While that’s heating up, let’s get started on the cake. In a large bowl, beat together 1 3/4 cups of granulated sugar and 1 cup of unsalted butter until it’s light and fluffy, about 3 minutes.
Add in 2 tablespoons of grated lemon zest and 1 1/2 teaspoons of vanilla extract, beating until incorporated. Then, add in 4 large eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Combine 1 cup of whole buttermilk and 1/2 cup of fresh lemon juice in a 2-cup measuring cup.
With your mixer on low speed, add the flour mixture and buttermilk mixture alternately with the butter mixture, beginning and ending with the flour mixture, beating just until combined after each addition.
Spread the batter evenly into a 17 1/2- x 12 1/2-inch baking sheet coated with baking spray. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 18 to 24 minutes.
While the cake is baking, let’s make the cake soak. Combine 1/2 cup of granulated sugar, 1/4 cup of fresh lemon juice, and 3 tablespoons of water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until the sugar dissolves, about 2 minutes.
When the cake is done, remove it from the oven and immediately poke it all over with a wooden pick or skewer. Brush all of the cake soak over the entire cake. Cool the cake completely in the baking sheet on a wire rack, about 1 hour.
Now it’s time for the frosting Beat 6 ounces of cream cheese and 1/2 cup of unsalted butter in a large bowl with an electric mixer at medium speed until smooth and fluffy, about 2 minutes.
Add in 1 1/2 tablespoons of grated lemon zest and 1/4 teaspoon of salt, beating until combined. With the mixer on low speed, gradually add 6 cups of powdered sugar, beating just until combined. Add 3 tablespoons of fresh lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute.
Spread the frosting evenly over the cooled cake. If you need any help with spreading the frosting, I love using my spatula to get the job done!
This Toomer’s Lemonade Sheet Cake is perfect for feeding a crowd, and it’s sure to be a hit at your next gathering. So go ahead, grab a slice, and indulge in the sweet and tangy goodness!
Printable Recipe
Ingredients
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter
- 2 tablespoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup whole buttermilk
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar (for soak)
- 1/4 cup fresh lemon juice (for soak)
- 3 tablespoons water (for soak)
- 6 ounces cream cheese
- 1/2 cup unsalted butter (for frosting)
- 1 1/2 tablespoons grated lemon zest (for frosting)
- 1/4 teaspoon salt (for frosting)
- 6 cups powdered sugar (for frosting)
- 3 tablespoons fresh lemon juice (for frosting)
Instructions
- 1. Preheat your oven to 350°F.
- 2. In a large bowl, beat together 1 3/4 cups of granulated sugar and 1 cup of unsalted butter until light and fluffy, about 3 minutes.
- 3. Add in 2 tablespoons of grated lemon zest and 1 1/2 teaspoons of vanilla extract, beating until incorporated.
- 4. Add in 4 large eggs, one at a time, beating well after each addition.
- 5. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
- 6. Combine 1 cup of whole buttermilk and 1/2 cup of fresh lemon juice in a measuring cup.
- 7. With your mixer on low speed, add the flour mixture and buttermilk mixture alternately with the butter mixture, beginning and ending with the flour mixture, beating just until combined after each addition.
- 8. Spread the batter evenly into a 17 1/2- x 12 1/2-inch baking sheet coated with baking spray.
- 9. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 18 to 24 minutes.
- 10. While the cake is baking, combine 1/2 cup of granulated sugar, 1/4 cup of fresh lemon juice, and 3 tablespoons of water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until the sugar dissolves, about 2 minutes.
- 11. When the cake is done, remove it from the oven and immediately poke it all over with a wooden pick or skewer. Brush all of the cake soak over the entire cake.
- 12. Cool the cake completely in the baking sheet on a wire rack, about 1 hour.
- 13. For the frosting, beat 6 ounces of cream cheese and 1/2 cup of unsalted butter in a large bowl with an electric mixer at medium speed until smooth and fluffy, about 2 minutes.
- 14. Add in 1 1/2 tablespoons of grated lemon zest and 1/4 teaspoon of salt, beating until combined.
- 15. With the mixer on low speed, gradually add 6 cups of powdered sugar, beating just until combined.
- 16. Add 3 tablespoons of fresh lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute.
- 17. Spread the frosting evenly over the cooled cake.
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