Spring Birthday Sheet Cake (Printable)

Tender vanilla crumb sheet with lemon curd filling and whipped cream frosting, perfect for festive spring gatherings.

# 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, or blueberries
20 - Edible flowers or lemon zest curls

# Directions:

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 to 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 ingredient mixture to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a cooling 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 to 7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
09 - Once the cake is completely cool, carefully slice it horizontally to create two layers. Remove the top layer and spread the chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread whipped cream frosting evenly over the 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 sunshine in a jar, and once you make it once, you'll understand why store-bought can't compare.
  • It's impressive enough for a celebration but honestly simple enough to pull together on a regular Thursday if you're craving brightness.
  • Sheet cakes feed a crowd without the stress of layering a tall cake, so your confidence stays intact even if something goes slightly sideways.
02 -
  • If your lemon curd breaks or looks grainy, you cooked it too hot—medium-low heat is not a suggestion, it's the whole game because eggs scramble easily.
  • Chilling that assembled cake truly matters because the layers set and hold together, making slicing infinitely cleaner and more beautiful on the plate.
03 -
  • A serrated knife dipped in hot water and wiped clean between slices gives you clean edges instead of crumbs everywhere.
  • Make the lemon curd a day ahead if you want—it actually tastes better after it's had time to rest, and it makes assembly day so much easier.
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