Imagine a dessert that's not just a cake, but a stunning work of edible art that combines the bright, zesty punch of lemon with the delicate elegance of fresh edible flowers. This Easy Lemon Buttercream Floral Sheet Cake is about to become your new go-to recipe for impressing guests, celebrating special moments, or simply treating yourself to a slice of pure culinary bliss. Whether you're a baking novice or a seasoned pro, this recipe promises a foolproof path to creating a show-stopping dessert that looks like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons lemon juice
- Edible flowers for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan with butter and line with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until fully incorporated.
- In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared sheet pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the pan edges.
- Remove from oven and let the cake cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- For the lemon buttercream, beat the additional softened butter in a clean mixing bowl until creamy. Gradually add powdered sugar, mixing on low speed.
- Add lemon juice to the buttercream and beat until smooth and spreadable. If the frosting is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
- Once the cake is completely cool, spread the lemon buttercream evenly over the top using an offset spatula.
- Decorate the frosted cake with carefully arranged edible flowers, placing them gently on the buttercream surface.
- Refrigerate the cake for 15-20 minutes to allow the frosting to set before slicing and serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for the smoothest, most even cake batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake light and tender.
- Zest Carefully: Use a microplane or fine grater to get fresh lemon zest without the bitter white pith.
- Flower Power: Choose edible flowers that are truly food-safe. Recommended options include pansies, violets, or rose petals from organic, pesticide-free sources.
- Frosting Consistency: If your buttercream is too thick, add lemon juice a teaspoon at a time. If too thin, gradually mix in more powdered sugar.
- Cooling is Key: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Decorating Tip: Use clean tweezers to precisely place edible flowers for a professional-looking presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
