Lemon Cake for a Crowd

Lemon Cake for a Crowd is a delightful treat that can really make a gathering special. It’s light, fluffy, and bursting with that zesty lemon flavor we all adore. Whether you’re hosting a big family reunion or a friendly get-together, this cake is sure to please everyone’s palate. Imagine the scene: your guests are enjoying delicious food, and then you present this stunning lemon cake, beautifully frosted and garnished. It’ll be the talk of the table! Plus, this recipe is super straightforward and uses simple ingredients. Get ready to impress your friends and family with this fabulous dessert. Let’s get started on crafting a cake that will bring everyone together with smiles.

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Why This Recipe Works

A few key elements make this Lemon Cake for a Crowd a standout dessert. First, the combination of buttermilk and sour cream creates a cake that is wonderfully moist and fluffy. Who doesn’t love a cake that melts in your mouth? To make the flavor truly pop, fresh lemon juice and zest infuse each bite with a vibrant citrus tang. It’s refreshing without being overwhelming. Finally, the cream cheese frosting adds a rich, creamy texture that perfectly complements the bright lemon flavor. Together, these elements make a cake that’s not just tasty but memorable.

Why You’ll Love This Lemon Cake for a Crowd

You will adore this cake for numerous reasons! It’s ideal for gatherings, parties, and family events because it feeds a large number of guests, ensuring everyone gets their share. The balance of tartness from the lemons and sweetness of the cake appeals to a wide range of taste buds. It’s hard not to love something so delicious! Plus, this lemon cake is visually stunning; topped with lemon curd and fresh lemon slices, it not only tastes great but looks impressive too.

Ingredients

Gather these ingredients to create your cake masterpiece:

• 2 and 3/4 cups all-purpose flour (343 grams)
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (8 ounces) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/2 cup buttermilk, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 and 1/2 tablespoons lemon zest, finely grated
• 1/2 cup fresh lemon juice
• 8 ounces cream cheese, very soft
• 1/2 cup unsalted butter, very soft
• 3 cups confectioners’ sugar, sifted
• 2 and 1/2 tablespoons fresh lemon juice
• 1 teaspoon lemon extract

Baking the Lemon Sheet Cake

Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). This step is important to ensure even baking. Next, line a 9×13-inch baking pan with parchment paper, then spray it lightly with non-stick baking spray. These simple actions will help you release the cake easily later.

Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. This step not only combines the ingredients but also aerates the flour for a lighter cake. Set this mixture aside while you move on to the next steps.

Cream Butter and Sugar

Using a stand mixer, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy. This usually takes about 3 minutes. Remember to scrape down the sides of the bowl halfway through to ensure everything is well mixed. Beat for an additional 30 seconds, just to fluff it up even more.

Incorporate Eggs and Extracts

Now, it’s time to add the eggs! Add them one at a time, mixing well after each addition. This helps to blend in the eggs without overworking the batter. Scrape the bowl as needed. Then, mix in the vanilla and lemon extracts for that delicious flavor.

Combine Wet and Dry Ingredients

Lower the mixer speed to add the sifted dry ingredients slowly. Mix just until combined. It’s crucial not to overmix here. Then add the buttermilk, sour cream, lemon zest, and fresh lemon juice. Use a spatula to gently fold these in. This method keeps your batter light and airy.

Bake the Cake

Pour the cake batter into the prepared pan, smoothing the top with the spatula. Slide it into the preheated oven and bake for about 35 to 40 minutes. To check for doneness, insert a toothpick in the center; it should come out clean. Once baked, cool the cake completely on a wire rack before frosting it.

Creating the Cream Cheese Frosting

Beat Cream Cheese and Butter

While your cake cools, make the cream cheese frosting. In your stand mixer, beat the softened cream cheese and butter on medium-high speed until the mixture is smooth, which should take around 2 minutes.

Add Sugar and Flavors

Next, reduce the speed to low so sugar doesn’t fly everywhere! Gradually add in the sifted confectioners’ sugar until it’s fully incorporated. Once mixed, add the lemon juice and lemon extract. Increase the speed again to medium-high and blend for another 2 minutes until it’s fluffy and light.

Frost the Cake

At this point, your cake should be completely cool. Spread the cream cheese frosting evenly over the top. For an extra zesty touch, top the frosting with dollops of lemon curd and arrange fresh lemon slices for garnish. This not only enhances flavor but also adds a charming look.

Serving Suggestions

Serve this delicious lemon cake chilled or at room temperature. It’s great on its own, but you can elevate it even further! Consider offering fresh berries or a dollop of whipped cream on the side for added flavor. A refreshing cup of tea or a glass of lemonade pairs beautifully with this dessert, making it a fabulous treat for any occasion.

Tips for Success

To ensure the best results, remember a few key tips. First, make sure all ingredients are at room temperature. This helps everything mix together better and creates a smoother batter. Second, don’t overmix your batter; it should be slightly lumpy before baking. Lastly, allow the cake to cool completely before frosting it; this prevents melting.

Variations

If you’re feeling adventurous, consider some fun variations! You can experiment with different citrus fruits, like lime or orange, to change up the flavor profile. Adding flavored extracts, such as almond or coconut, will give a unique twist as well. For a lighter option, top it with a drizzle of glaze instead of full frosting.

Storage Tips

If you have any leftovers—though it’s hard to imagine—store them tightly covered in the refrigerator for up to 3 days. Alternatively, this cake can be frozen! Just wrap it well in plastic wrap and place it in an airtight container for later enjoyment.

Pairing Ideas

For an added zing, complement your slices with a scoop of lemon sorbet. If you’re celebrating with adults, pair it with a light sparkling wine. Additionally, this lemon cake goes beautifully alongside a light salad or a charcuterie board for a delightful spread.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and keep it refrigerated until needed.

2. Is it possible to make this cake gluten-free?
You can easily substitute all-purpose flour with a gluten-free blend for a gluten-free version.

3. Can I use bottled lemon juice instead of fresh?
Although fresh lemon juice is recommended for the best flavor, bottled juice is fine in a pinch.

4. How can I make the cake even more lemony?
To amp up the lemon flavor, consider adding more lemon zest or a little extra lemon extract to the batter.

5. What’s the best way to frost the cake?
Use a spatula to spread the frosting, and warming it slightly can help achieve a smooth finish.

This Lemon Cake for a Crowd truly combines convenience and flavor, ensuring every slice is a delightful treat. Its light and refreshing taste makes it a perfect dessert for gatherings. Whether it’s a family reunion or a summer BBQ, this cake will surely shine on your dessert table. Enjoy the zesty goodness and indulge in the delightful texture, perfect for sharing with your loved ones!

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