Citrus Sheet Cake
Citrus Sheet Cake made with fresh-squeezed orange, lemon, and lime juices in a moist, fluffy cake and topped with a creamy and silky homemade cream cheese frosting and topped with citrus slices. A beautiful Spring and Summer celebration cake!
Servings: 16
Ingredients
Citrus Sheet Cake:
- 1 cup Oil
- 3 large Eggs
- 1 1/3 cups Buttermilk
- 2 cups Sugar
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Orange Zest
- 1 teaspoon Lime Zest
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Orange Juice
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Citrus Cream Cheese Frosting:
- 1/2 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 5 cups Powdered Sugar
- Orange, Lemon, Lime Zest
- Sliced Citrus (to place on the top of cake)
Instructions
- Heat oven to 350 degrees. In a large mixing bowl, cream together oil, eggs, buttermilk, sugar, lemon zest, orange zest, lime zest, lemon juice, and orange juice. Mix for 2-3 minutes.
- Fold in flour, baking powder, baking soda, and salt.
- Line a 9 x 13 aluminum baking pan with parchment paper. Spray with non-stick cooking spray. Pour batter into a cake pan and spread evenly.
- Bake for 27-33 minutes or until the toothpick comes out clean. Don't overbake. Let cool. Read the notes section to find out how to flip the cake.
Citrus Cream Cheese Frosting:
- In a bowl, cream together butter and cream cheese until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl often.
- Add powdered sugar. Stir in orange, lemon, and lime zest or just garnish it on the top. For extra lemon flavor, add 2 teaspoons of lemon juice to the frosting.
- If you desire to flip the cake, read the instructions below. If not, frost the cake and top with citrus slices. Cut into squares and serve.
Notes
How to flip a Sheet Cake?
If you want to flip a sheet cake out of the pan, I would suggest lining the baking pan with parchment paper. Lightly spray the parchment paper with a non-stick baking spray which makes the cake come out much easier.
When the cake is finished baking, let it cool to room temperature. Once the cake has cooled, place a board or rack on the top of the pan and flip it over onto the board, dish, or rack. Carefully remove the parchment paper from the cake. Frost the cake with frosting and garnish it. Cut into squares to serve.