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Lemon Sheet Cake With Buttercream Frosting

Yossy Arefi
  • 50 minutes
  • Serves 9

INGREDIENTS

1

cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan

3

cups/385 grams all-purpose flour, plus more for preparing the pan

1 1/3 cups

whole milk

1/4 cup

fresh lemon juice

1 1/4 tsp

baking powder

3/4 tsp

baking soda

1 tsp

kosher salt

2

cups/403 grams granulated sugar

4 tsp

packed finely grated lemon zest

4

large eggs, at room temperature

3/4

cup/170 grams unsalted butter (1 1/2 sticks), softened

2

cups/246 grams confectioners’ sugar

1 tsp

finely grated lemon zest

kosher salt

4

to 5 tablespoons fresh lemon juice