Spring Birthday Sheet Cake (Printer-friendly)

Tender vanilla crumb with zesty lemon curd and whipped cream frosting, ideal for spring events.

# Ingredient List:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd Filling

11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - ⅓ cup fresh lemon juice
14 - Zest of 2 lemons
15 - ¼ cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - ½ cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - Fresh berries such as strawberries, raspberries, or blueberries
20 - Edible flowers or lemon zest curls

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and sugar with an electric mixer until pale and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
04 - Add dry ingredients to wet mixture in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined to avoid overdeveloping gluten.
05 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes until a toothpick inserted in center comes out clean. Cool completely in pan on a cooling rack.
06 - While cake cools, whisk together egg yolks, sugar, lemon juice, and zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened approximately 5-7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
07 - Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready for assembly.
08 - Once cake is completely cool, carefully slice horizontally to create two layers. Remove top layer and spread chilled lemon curd evenly over bottom layer. Replace top layer.
09 - Spread whipped cream frosting evenly over cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
10 - Refrigerate assembled cake for at least 1 hour before serving to ensure clean slices.

# Expert Suggestions:

01 -
  • The lemon curd is tangy and rich enough to feel indulgent, but the fluffy cake and whipped cream keep it from being too heavy—it's that perfect balance that makes people ask for seconds.
  • You can make it all ahead and assemble the morning of, which means less stress and more time to actually enjoy your gathering.
02 -
  • Lemon curd can break if you're not patient—medium-low heat and constant stirring mean the difference between silky curd and scrambled eggs masquerading as filling.
  • A cold cake slices so much cleaner than a room-temperature one, especially with whipped cream frosting involved, so don't skip the chilling step even if you're in a hurry.
03 -
  • Use a serrated knife dipped in hot water and wiped clean between slices—it makes the difference between a gorgeous presentation and frosting that looks like a tornado hit it.
  • If your whipped cream starts looking grainy while you're whipping, you've gone too far; stop immediately and fold in any remaining cream by hand to save it.
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