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Lemon Sour Cream Sheet Cake

A delightful lemon-infused sheet cake with a tangy sour cream twist, perfect for any occasion. This cake is easy to make and sure to be a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 1.5 cups granulated sugar
  • 0.5 cup brown sugar
  • 4 eggs
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 cup milk
  • 0.5 cup fresh lemon juice
  • 0.5 cup butter (melted)
  • 2 tablespoons oil
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
Frosting
  • 0.5 cup butter (room temperature)
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • yellow food coloring
  • * add some heavy cream as needed to make heavy cream the consistency you need (can add, 1 tablespoon to 1/4 cup heavy cream)

Method
 

  1. Preheat oven to 350°.
  2. Prepare a 13x9 baking pan with a baking spray or shortening and flour (for easy release).
  3. In the bowl of a mixer, granulated sugar and brown sugar with eggs until well mixed.
  4. Add in flour and baking powder, as you mix it pour in the milk, lemon juice, melted butter, oil, sour cream, vanilla, lemon extracts and mix them until the cake batter is combined. You'll mix this on low at first then on medium until it's all thoroughly mixed.
  5. Place the cake batter into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
  6. Allow cake to cool for 15 minutes, you can either let the cake cool completely in the baking pan or turn the cake out onto a cooling rack if you won't be frosting it in the pan.

Notes

For a more intense lemon flavor, add lemon zest to the cake batter and frosting.