DIY Elevated Trader Joe's Lemon Mini Sheet Cake Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 ½ cups cake flour
  • ¾ cups sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup milk, divided
  • 1 ½ teaspoons vanilla extract
  • 3 tablespoons sour cream
  • 1 large egg
  • 8 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 8 ounces softened cream cheese
  • 8 tablespoons softened butter
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 ½ cups powdered sugar
  • 1 tablespoon lemon zest
Directions
  1. Preheat the oven to 350 F and line an 8x8-inch cake pan with parchment.
  2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, combine ¼ cup milk, vanilla, sour cream, and the egg.
  4. Add the softened butter, lemon juice, and ¼ cup milk to the flour mixture. Beat with an electric mixer until moistened.
  5. Slowly stream the egg mixture into the batter while mixing, scraping the sides to incorporate. When the batter is just combined, stir in the lemon zest.
  6. Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely on a wire rack while preparing the frosting.
  8. To prepare the frosting, first beat the cream cheese and butter together until smooth.
  9. Add the lemon juice and vanilla and beat to incorporate. Slowly add the powdered sugar, beating until fluffy and combined.
  10. Fill a piping bag fitted with a circular tip with the frosting. Frost the cake in neat rows running horizontally across.
  11. Top with lemon zest to serve.