Spring Birthday Sheet Cake (Printer-friendly)

Vanilla crumb sheet cake layered with tangy lemon curd and whipped cream frosting, ideal for spring gatherings.

# What You Need:

→ 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: strawberries, raspberries, or blueberries
20 - Edible flowers or lemon zest curls

# Steps:

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

# Top Tips:

01 -
  • It's bright and tangy without being sour, striking that perfect balance that makes people ask for the recipe before they've finished their first bite.
  • The lemon curd filling tastes homemade and special, but honestly it comes together faster than you'd expect.
  • A sheet cake means no fussy frosting or layering skills required—just spread, chill, and serve with confidence.
02 -
  • Room-temperature eggs and milk blend smoothly into the batter without creating lumps—I learned this after one cake turned out grainy and dense.
  • Don't skip chilling the lemon curd fully before assembly; warm curd will melt into the cake layers and ruin the structure you're trying to create.
  • If your cake layers are slightly domed on top, use a serrated knife to level them before filling, which prevents the filling from sliding out.
03 -
  • A serrated knife dipped in hot water and wiped clean between cuts gives you the cleanest slices through the layers without crushing the delicate cake.
  • Make the lemon curd a day ahead if you want—it actually develops more flavor as it sits, and you'll have one less thing to worry about on serving day.
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