↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
For the cake:
8 egg whites
16 tbsp (2 sticks) cool unsalted butter, cut into pieces
2 cups sugar
1 tsp pure vanilla extract
1/2 tsp almond extract
2 lemons, zested
4 cups sifted cake flour
2 tbsp baking powder
1 1/3 cups milk
For the frosting:
1 1/2 cups egg whites
1 1/2 cups sugar
3 cups butter
2 tsp vanilla extract
2 tbsp lemon juice
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
Preheat oven to 350. Cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract and lemon zest, and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into 2 sheet pans lined with parchment paper, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
view more member recipes
LEMON LAYER SHEET CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
For the cake:
8 egg whites
16 tbsp (2 sticks) cool unsalted butter, cut into pieces
2 cups sugar
1 tsp pure vanilla extract
1/2 tsp almond extract
2 lemons, zested
4 cups sifted cake flour
2 tbsp baking powder
1 1/3 cups milk
For the frosting:
1 1/2 cups egg whites
1 1/2 cups sugar
3 cups butter
2 tsp vanilla extract
2 tbsp lemon juice
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
Preheat oven to 350. Cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract and lemon zest, and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into 2 sheet pans lined with parchment paper, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Layer Sheet Cake
by sgre52160
For the cake: 8 egg whites 16 tbsp (2 sticks) cool unsalted butter, cut into pieces 2 cups sugar 1 tsp pure vanilla extract 1/2 tsp almond extract 2 lemons, zested 4 cups sifted cake flou
by sgre52160
For the cake: 8 egg whites 16 tbsp (2 sticks) cool unsalted butter, cut into pieces 2 cups sugar 1 tsp pure vanilla extract 1/2 tsp almond extract 2 lemons, zested 4 cups sifted cake flou
* Lemon Sheet Cake*
by sgre52160
1 pkg yellow cake mix 1 (3 oz) pkg lemon gelatin 4 eggs 3/4 cup vegetable oil 3/4 cup milk 1/4 cup sour cream Glaze 2 cups confectioners sugar, sifted 1/4 cup lemon juice Preheat oven to
by sgre52160
1 pkg yellow cake mix 1 (3 oz) pkg lemon gelatin 4 eggs 3/4 cup vegetable oil 3/4 cup milk 1/4 cup sour cream Glaze 2 cups confectioners sugar, sifted 1/4 cup lemon juice Preheat oven to
Lemon Texas Sheet Cake
by sgre52160
1 (18-1/4 oz) white or lemon flavor cake mix 2 tbsp grated lemon zest 4 large eggs 1 (21 oz) can lemon pie filling Preheat oven to 350. Set oven rack to second-lowest position. Line the botto
by sgre52160
1 (18-1/4 oz) white or lemon flavor cake mix 2 tbsp grated lemon zest 4 large eggs 1 (21 oz) can lemon pie filling Preheat oven to 350. Set oven rack to second-lowest position. Line the botto
Strawberry Lemon Sheet Cake
by sgre52160
2 cups cake flour 1 1/2 cups sugar 2 tsp baking powder 1/2 tsp salt 3 large eggs 3/4 cup whole milk 1/2 cup vegetable oil 1/4 cup butter, melted and cooled 1 tbsp grated lemon rind 1 tbsp fre
by sgre52160
2 cups cake flour 1 1/2 cups sugar 2 tsp baking powder 1/2 tsp salt 3 large eggs 3/4 cup whole milk 1/2 cup vegetable oil 1/4 cup butter, melted and cooled 1 tbsp grated lemon rind 1 tbsp fre
Lemon - Lime Refrigerator Sheet Cake
by sgre52160
3 oz lime gelatin 1 (3 oz) box instant lemon pudding mix 1 (1 1/3 oz) envelope Dream Whip topping mix (one envelope only) 1 1/2 cups cold milk 1 tsp vanilla 1 (18 oz) box lemon cake mix
by sgre52160
3 oz lime gelatin 1 (3 oz) box instant lemon pudding mix 1 (1 1/3 oz) envelope Dream Whip topping mix (one envelope only) 1 1/2 cups cold milk 1 tsp vanilla 1 (18 oz) box lemon cake mix
view more member recipes
related CDKitchen recipes
Almost Archway Lemon Cookies
Boston Cream Cake
Rainbow Layer Cake
Olive Garden's Lemon Cream Cake From Cake Mix
Banana Cream Layer Cake
Colorful Cake
Grilled Pound Cake S'Mores
3 Layer Brown Stone Mountain Cake With Icing
Lemon Meringue Layer Cake
Lemon Cake with Jam Filling