Spring Birthday Sheet Cake (Printable Version)

Tender vanilla crumb cake with bright lemon curd filling and fluffy whipped cream frosting for spring occasions.

# Ingredient List:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 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 - 0.5 cup granulated sugar
13 - 0.33 cup fresh lemon juice
14 - Zest of 2 lemons
15 - 0.25 cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - 0.5 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

# Step-by-Step Instructions:

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. Set aside.
03 - In a large bowl, cream softened butter and granulated 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 additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined, do not overmix.
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 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 for 5-7 minutes until thickened. Remove from heat, whisk in butter until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
08 - In a chilled bowl, whip cold 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 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. Refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • The homemade lemon curd tastes nothing like the jarred versions—it's bright, tangy, and genuinely luxurious.
  • Sheet cake means no fancy layering skills required, yet it looks and tastes completely showstopping.
  • The whipped cream frosting stays light and fluffy, never heavy or overly sweet, which is honestly the best part.
02 -
  • Lemon curd breaks if the heat is too high or if you stop stirring—medium-low heat and constant attention are non-negotiable, so don't try to rush this step.
  • The cake needs to be completely cool before you slice and fill it, otherwise the warm cake will melt the curd and the frosting will slide off everywhere.
03 -
  • Keep everything cold when possible—cold ingredients, cold equipment, cold cake—because cold cake holds its shape better when you're slicing and frosting it.
  • If the lemon curd breaks while cooking, strain it through a fine-mesh sieve and start over with the remaining mixture; waste nothing and learn something.
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