Spring Birthday Sheet Cake (Printable Version)

Tender vanilla crumb layered with tangy lemon curd and fluffy whipped cream frosting, perfect for festive occasions.

# 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, and 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. Set aside.
03 - In a large bowl, cream softened 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 the dry mixture to the 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 until a toothpick inserted in the center comes out clean. Cool completely in the 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 with plastic wrap, and chill until cold.
08 - Whip chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
09 - Once cake is completely cool, carefully slice horizontally to create two layers. Remove the top layer and spread chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread whipped cream frosting evenly over the assembled cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
11 - Refrigerate the assembled cake for at least 1 hour before serving to ensure clean slices.

# Expert Advice:

01 -
  • The homemade lemon curd is silky and bright without being aggressively sour, so it tastes like spring actually tastes.
  • You can make this a day ahead and assemble it the morning of your event, which means less stress when people arrive.
  • Sheet cakes are forgiving—they feed a crowd without pretension, and somehow that feels more honest than a layered cake.
02 -
  • Don't slice the cake while it's still warm or the layers will compress and the lemon curd will smear everywhere—patience saves the presentation.
  • Room temperature ingredients actually matter for cakes in a way they don't for cookies, because you need proper emulsification to trap air in the batter.
  • If your lemon curd breaks or looks grainy while cooking, remove it from heat immediately and whisk in a tablespoon of cold butter to bring it back together.
03 -
  • Use a long serrated knife dipped in hot water and wiped dry between cuts when slicing the cake horizontally—the heat helps the blade glide through without tearing the tender crumb.
  • If your kitchen is warm, freeze the unfrosted cake layers for 30 minutes before assembling so the lemon curd doesn't soften the cake and cause it to absorb too much filling.
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