This sheet pan lemon cake with lemon cream is wonderfully fruity and creamy in consistency.

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Treat your family and friends to a delicious sheet cake with lemon cream! This easy recipe is perfect for a large group and will delight everyone with its refreshing lemon cream and creamy whipped cream topping. Here's how to make this delicious cake. Sheet cake I'll show you how to bake it further down in my baking tutorial!

This is what you can expect in this recipe

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This is how the lemon cake is baked on a sheet pan with lemon cream.

The moist cake batter is made with flour, baking powder, butter, egg, and sugar, and baked in a square baking pan. The lemon cream is made with pudding powder, egg yolks, sugar, butter, lemon juice, and the zest of an organic lemon, and spread over the cooled cake. The cake is finished with whipped cream, piped on top as desired. This recipe for Lemon cake This sheet cake will delight your guests and is perfect for any occasion!

6 TIPS for preparing this sheet pan lemon cake recipe:

• The baking pan should be square and measure 25 cm x 25 cm. It is important to grease the pan well so that the cake can be easily removed later.
• The flour, baking powder, and salt should first be mixed in a mixing bowl before adding the remaining ingredients. This ensures that the dry ingredients are evenly distributed and the dough will be nice and smooth later on.
• The cake should be baked in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) using top and bottom heat for about 20 minutes. It is important not to leave the cake in the oven too long to prevent it from drying out.
• For the lemon cream, a pudding powder is used, which is stirred smooth with water and egg yolks. It is important to add the mixture to the hot sugar-water mixture while stirring constantly to prevent lumps from forming.
• The cream should only be applied to the cake once it has completely cooled. Afterwards, the cake should be refrigerated for at least one hour to allow the cream to set.
• The cream should only be piped onto the cake shortly before serving to prevent it from running. It is also possible to decorate the cake with lemon zest or other decorations.

Lemon sheet cake with lemon cream

This sheet pan lemon cake with lemon cream is wonderfully fruity and creamy in consistency.

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Portions: 12 Piece

Baking utensils:

• 1 square baking pan 24 cm x 24 cm

• For the dough:
• 100 g Flour
• 10 g baking powder
• 1 pinch of salt
• 130 g butter
• 1 egg
• 160 g Sugar
• ⅓ TL vanilla sugar
• For the cream:
• ⅓ parcel pudding powder
• 100 ml Water
• 2 egg yolk Size M
• 100 g Sugar
• 125 g butter
• 100 ml Lemon juice
• Zest of an organic lemon
• 200 g whipped cream

Preparation:

• Grease a 24 cm x 24 cm square baking tin.
• For the dough: Put the flour, baking powder and salt into a mixing bowl and mix.
• Now add the butter, egg, sugar and vanilla sugar and mix with a hand mixer with whisk attachment to form a smooth dough.
• Pour the batter into the baking tin and smooth it out.
• Bake in a preheated oven (top/bottom heat 200 degrees for about 20 minutes).
• Remove from the oven and let cool.
• Meanwhile, prepare the lemon cream.
• Mix the pudding powder with 100 ml of water and egg yolks in a small bowl until smooth.
• Bring 100 ml of water and sugar to a boil in a pot, then remove from the heat.
• Stir in the prepared pudding powder. Bring to a boil once, stirring constantly. Remove from heat and let cool slightly.
• Now stir the butter in small pieces into the cooled, still warm pudding until the butter has melted.
• Stir in lemon juice and the zest of an organic lemon, then immediately pour onto the cake and smooth it out.
• Place the lemon cake in the refrigerator for 1 hour.
• Now whip the cream until stiff and then put it into a piping bag with a pointed nozzle.
• Pipe the cream onto the lemon cake as desired.
• Serve garnished with lemon zest.

Piece 1

Calories: 341 kcal

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Can this sheet pan lemon cake also be baked vegan?  Yes, it's possible to bake this lemon cake vegan! Here are some tips on how to veganize the recipe:

• Butter: Replace the butter with vegan butter or margarine. There are many plant-based butter alternatives that work just as well as regular butter.
• Egg: Use an egg substitute mix instead of an egg. A common egg substitute mix consists of 1 tablespoon of ground flaxseed or chia seeds and 3 tablespoons of water. Let the mixture soak for about 5 minutes until it has an egg-like consistency. Alternatively, there are also special egg substitute products available commercially.
• Cream: There are now many vegan alternatives to whipped cream, such as plant-based whipped cream made from soy, oats or coconut.
• Pudding powder: Make sure the pudding powder is vegan and contains no animal-derived ingredients. There are now many vegan, plant-based pudding powders available.

With these tips you can veganize the lemon cake recipe and bake a delicious vegan lemon cake.

Recipe: Lemon sheet cake with lemon cream

Ingredients for 12 pieces

For the dough:

• 100 g flour  
• 10 g baking powder  
• 1 pinch of salt  
• 130 g butter  
• 1 egg
• 160 g sugar  
• 1/3 packet of vanilla sugar  

For the cream:

• 1/3 packet of pudding powder  
• 100 ml water
• 2 egg yolks (size M) 
• 100 ml
• 100 g sugar
• 125 g butter
• 100 ml lemon juice
• Zest of an organic lemon
• 200g whipping cream

Preparation:

• A square Baking pan 24 cm x 24 cm* grease it.
• For the dough: Put the flour, baking powder and salt into a mixing bowl and mix.
• Now add the butter, egg, sugar and vanilla sugar and mix with the Mix with a hand mixer and whisk attachment until a smooth dough forms.
• Pour the batter into the baking tin and smooth it out.
• Bake in a preheated oven (top/bottom heat 200 degrees for about 20 minutes).
• Remove from the oven and let cool.
• Meanwhile, prepare the lemon cream.
• Mix the pudding powder with 100 ml of water and egg yolks in a small bowl until smooth.
• Bring 100 ml of water and sugar to a boil in a pot, then remove from the heat.
• Stir in the prepared pudding powder. Bring to a boil once, stirring constantly. Remove from heat and let cool slightly..
• Now stir the butter in small pieces into the cooled, still warm pudding until the butter has melted.
• Stir in lemon juice and the zest of an organic lemon and Pour immediately onto the cake and smooth it out.
• Place the lemon cake in the refrigerator for 1 hour.
• Now whip the cream until stiff and then put it into a piping bag with a pointed nozzle.
• Pipe the cream onto the lemon cake as desired.
• Serve garnished with lemon zest.

Fancy a delicious, juicy Lemon cake From the sheet metal?

This sheet pan lemon cake with lemon cream is easy to prepare and guaranteed to be delicious! The cake is beautifully fluffy, and the lemon cream gives it a refreshing flavor. Topped with whipped cream, it becomes a real highlight at any coffee gathering.

You don't need to be an experienced baker to recreate this recipe. With the simple steps and ingredients you probably already have in your kitchen, you can put a delicious lemon cake on the table in no time.

So, what are you waiting for? Try it out and impress your friends and family with this delicious lemon cake recipe!

I hope you have fun trying out the sheet pan lemon cake with lemon cream.

Tina-Maria

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