Lemon Sheet Cake



one 13- x 9- inch cake

Recipe from

Oxmoor House


1/2 cup butter or margarine, softened
2 cups sugar
6 egg yolks
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Grated rind and juice of 1 lemon
Lemon bows


Cream butter in a large mixing bowl; gradually add sugar, beating well. Add egg yolks, one at a time, beating well.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir well after each addition. Stir in lemon rind and juice.

Pour batter into a well greased and floured 13- x 9- x 2- inch baking pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread Lemon Cream Frosting over cake. Garnish with lemon bows.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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