This moist lemon sheet cake is made with a soft lemon cake topped with whipped lemon mascarpone frosting and swirled with lemon curd.
This moist lemon sheet cake is a citrus lover’s dream. It starts with a soft, tender lemon cake that’s packed with fresh lemon flavor and baked to perfection.
On top, there’s a luscious layer of light whipped mascarpone frosting that adds a rich, sweet, and lightly tangy contrast to the bright cake.
The whipped lemon mascarpone frosting is topped with dollops of lemon curd, which is swirled into the frosting.
The lemon curd not only adds a vibrant pop of citrus but also brings a silky, slightly gooey texture that ties everything together.
Every bite is full of fresh lemon taste and just the right amount of sweetness.
For more lemon desserts, check out my lemon meringue cake, lemon curd cake, lemon meringue cookies, and lemon cream cheese bundt cake.
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Why this recipe works
- Lemon flavor- This cake has a strong, fresh lemon taste that makes it super yummy from the fresh lemon zest and fresh lemon juice.
- Soft cake- The cake is very soft and moist, has a tender crumb, and melts in your mouth along with the creamy mascarpone frosting. It’s light but still rich and satisfying.
- Mascarpone frosting- This cake is topped with a light, delicious and delicate lemon mascarpone frosting that keeps this cake light.
- Lemon curd swirl- The lemon curd on top adds a sweet and zesty kick and a creamy and light texture. It also makes the cake look pretty with its yellow swirls.
- Feeds a crowd- This sheet cake is baked in a big pan, so it makes a lot of slices. It’s great for parties, family gatherings, or any time you want to share.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe; no margarine or coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for the lemon curd. Fresh lemon will yield the best results. I don't recommend using store-bought lemon juice.
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking soda and baking powder- baking soda and baking powder allow the cake to rise. Make sure they aren't expired.
Granulated sugar – I prefer to use granulated sugar, which is the most common type of sugar used in baking. Castor sugar will work great as well.
Sour cream- I used sour cream for this cake to make it extra moist and tender. You can also use full-fat Greek yogurt.
Vegetable oil – I used vegetable oil for this recipe. Canola oil works great for this recipe.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the mascarpone frosting
Mascarpone cheese- make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. You don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
For the lemon curd: make it from my lemon meringue cookies recipe.
Instructions
Start by making the lemon curd from my lemon meringue cookies recipe. Let it cool completely in the fridge. You can also use store-bought lemon curd for this.
Preheat an oven to 180°C (350°F) and prepare a 9 by 13-inch pan with parchment paper.
In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the eggs and mix until they are well incorporated.
Add the sour cream and lemon juice. Gradually, while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
Add ½ of the flour, baking powder, and baking soda, and mix until almost combined.
Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
Pour the batter into the prepared baking pan and bake the cake in a 180°C (350°F) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
Make the mascarpone cream
Into a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until medium peaks form. (don't overbeat the mixture so you don't create butter)
Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Assembly
Top the cake with the whipped lemon mascarpone cream and make swirls using an offset spatula. Make dollops of lemon curd on top of the mascarpone frosting and swirl it with a spatula. Slice and enjoy!
Expert Tips
- Use room temperature ingredients. Make sure eggs, butter, and mascarpone are at room temperature so they blend smoothly and evenly into the batter or frosting.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Use fresh lemons. Always use freshly squeezed lemon juice and zest for a bold, zippy flavor. Bottled juice won’t give the same freshness.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Bake in the center of the oven. This ensures even baking and prevents the top from overbrowning before the center is done.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Cool the cake completely before frosting. If the cake is warm, the frosting will melt. Let it cool in the pan at room temperature.
- Swirl, don’t spread. Dollop lemon curd on top of the mascarpone cream and gently swirl it in with a spoon or knife for a beautiful marbled look.
Faq's
A sheet cake is baked in a large, shallow rectangular pan, resulting in a flat and easy-to-serve cake that is cut into squares.
A regular cake is typically baked in round or layered pans and often stacked or decorated with more elaborate designs.
To make your lemon cake more moist, use ingredients like sour cream, yogurt, or buttermilk in the batter. Don’t overbake and measure your ingredients correctly.
A 9x13-inch sheet cake will usually feed about 20 to 24 people, depending on how big you cut the slices. It's perfect for small parties or gatherings.
Storing
This cake will last up to 4 days at room temperature. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze this cake, first let it cool completely, then wrap the whole cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil.
You can freeze it frosted or unfrosted, though frosting after thawing gives the best texture. For individual slices, freeze them on a baking sheet first, then wrap and store in a freezer-safe container or bag.
The cake can be frozen for up to 2 months. To thaw, transfer it to the fridge overnight while still wrapped, then bring to room temperature before serving.
Substitutions
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Layer cake- to make this into a layered cake, divide the batter between two greased 8- or 9-inch round pans and bake for 25–30 minutes.
Let the layers cool completely, then frost with the frosting.
Small cake- to make a smaller cake, simply halve the recipe and bake it in a greased 8- or 9-inch round pan.
Bake at the same temperature, and start checking for doneness around 20–25 minutes.
Lemon curd- if you don't want to make your own homemade lemon curd, you can use store-bought lemon curd.
Variations
Lemon extract- if you love an extra lemony taste, add a little lemon extract or an extra teaspoon of lemon zest to the cake batter.
Serving Tips
Garnish with lemon zest or slices- add a pop of color and a fresh look with thin lemon slices or a sprinkle of zest on top.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9x13 baking pan
- Rubber spatula
- Electric hand mixer
- Kitchen scale
- Offset spatula
- Saucepan
More sheet cake recipes
Chocolate Poke Cake- This chocolate poke cake is made with a moist chocolate cake, chocolate pudding filling, and stabilized chocolate whipped cream!
Pumpkin Tres Leches Cake- This pumpkin tres leches cake is a pumpkin cake soaked in a milk mixture, topped with whipped cream, and chopped pecans.
Buttermilk Chocolate Cake- This moist, rich buttermilk chocolate cake is fudgy, tender, made in one bowl, and topped with a glossy chocolate frosting.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Lemon Sheet Cake with Mascarpone Frosting
Ingredients
For the cake
- ½ cup Butter soft, room temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 tablespoon Lemon zest
- 2 teaspoon Lemon juice
- 1 ¼ cups Granulated sugar
- 3 Eggs
- ½ cup Vegetable oil
- ¼ cup Sour cream
- ⅔ cup Buttermilk
- 2 ¼ cups Flour AP, plain
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
For the frosting
- 9 oz Mascarpone room temperature
- ⅔ cup Powdered sugar
- 1 ½ cups Heavy cream cold
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
Assembly
- 7 tablespoon Lemon curd store bought or from my lemon curd recipe
Instructions
- Start by making the lemon curd from my lemon meringue cookies recipe. Let it cool completely in the fridge. You can also use store-bought lemon curd for this.
- Preheat an oven to 180°C (350°F) and prepare a 9 by 13-inch pan with parchment paper.
- In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix until they are well incorporated.
- Add the sour cream and lemon juice. Gradually, while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
- Add ½ of the flour, baking powder, and baking soda, and mix until almost combined.
- Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
- Pour the batter into the prepared baking pan and bake the cake in a 180°C (350°F) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
Make the mascarpone cream
- Into a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until medium peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Assembly
- Top the cake with the whipped lemon mascarpone cream and make swirls using an offset spatula. Make dollops of lemon curd on top of the mascarpone frosting and swirl it with a spatula. Slice and enjoy!
Notes
- Use room temperature ingredients. Make sure eggs, butter, and mascarpone are at room temperature so they blend smoothly and evenly into the batter or frosting.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Use fresh lemons. Always use freshly squeezed lemon juice and zest for a bold, zippy flavor. Bottled juice won’t give the same freshness.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Bake in the center of the oven. This ensures even baking and prevents the top from overbrowning before the center is done.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Cool the cake completely before frosting. If the cake is warm, the frosting will melt. Let it cool in the pan at room temperature.
- Swirl, don’t spread. Dollop lemon curd on top of the mascarpone cream and gently swirl it in with a spoon or knife for a beautiful marbled look.
Ann says
It turned out so good!