Strawberry Lemon Sheet Cake
This Lemon Sheet Cake is light and fresh topped with a delicious strawberry cream cheese frosting. It’s quick and easy to make, and the perfect spring dessert!
This lemon cake is one of the easiest cakes you will ever make. The cake only requires one bowl, bakes in less than 30 minutes, and is loaded with lemon flavor. The cake is made with mostly almond flour, which not only contributes to the flavor, but is what makes this cake super moist.
The icing is a basic cream cheese frosting with the addition of freeze dried strawberry powder. Using freeze dried strawberries instead of jam, makes the flavor more intense without affecting the consistency of the frosting. You can find freeze dried strawberries in some grocery stores, I usually get mine from Trader Joe’s or you can just buy them on Amazon
Why you’ll love this cake
It’s the perfect spring dessert that is easy to make and loaded with fresh lemons. It makes a great cake for Easter or Mothers Day!
This cake can be made gluten free, by substituting the all purpose flour for oat four or a gluten free blend.
This cake is freezer friendly, it can be stored with or without the frosting in the freezer for 6-8 weeks.
Tips on making this recipe perfectly
Do not over mix the batter, once the liquid is mixed with the dry, it should only be stirred until combined. Even though the cake is mostly made with almond flour, it will still become tough if over mixed.
Line the baking pan with parchment paper, this will allow the cake to come out of the pan easily.
Make sure to use almond four, not almond meal. Almond flour has a finer texture and will result in a softer cake.
Other cake recipes to try
Olive Oil Cake with Lemon Glaze
If you tried this Strawberry Lemon Sheet Cake or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Strawberry Lemon Sheet Cake
Ingredients
- 1 cup almond flour
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 2 TBL unsalted butter, melted
- 2 TBL maple syrup
- 1 large egg
- 2 TBL milk
- Zest and Juice of 1 lemon
- 3 cups powdered sugar
- 4 oz cream cheese, softened
- 1 TBL unsalted butter, softened
- 1 TBL milk
- 1 TBL lemon juice
- 1 oz freeze dried strawberries
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and lightly grease with non stick cooking spray. Set aside.
- In a medium size bowl combine the almond flour, all purpose flour, sugar, and flour.
- In another bowl combine the melted butter, milk, maple syrup, egg, lemon juice, and zest.
- Stir the liquid ingredients into the dry until just combined.
- Pour into the prepared pan and bake for 20-25 minutes or until lightly golden and a skewer comes out clean.
- Cool the cake before frosting.
- Grind the freeze dried strawberries in the food processor, a spice grinder, or you can also manually smash them in a ziplock bag with a rolling pin. It's ok if there are a few larger pieces and it's not completely a powder.
- In a medium size bowl, cream the cream cheese, butter, and powdered sugar until light and fluffy.
- Beat in the lemon juice and milk until combined.
- Add in the ground up freeze dried strawberries, and beat until smooth.
- Frost the cooled cake and garnish with extra freeze dried strawberries if desired.