Spring Birthday Sheet Cake (Printable)

Tender vanilla crumb with tangy lemon curd and fluffy whipped cream, ideal for spring gatherings.

# What You'll Need:

→ 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:

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 until evenly distributed.
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 the dry ingredient mixture to the wet mixture in three parts, alternating with the milk. Begin and end with dry ingredients, mixing until just combined to avoid overmixing.
06 - Pour batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack in the pan.
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 completely chilled.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.
09 - Once the cake is 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 the 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 and proper texture.

# Expert Advice:

01 -
  • The homemade lemon curd filling is silky and intensely bright—nothing like the jarred version, though we won't judge you if you use it.
  • A sheet cake means no fancy layer-cake skills required, just honest baking and a careful horizontal slice.
  • Whipped cream frosting feels luxurious but whips up in under two minutes, leaving you with time to actually enjoy your kitchen before guests arrive.
02 -
  • Rushing the lemon curd's cooking time results in a thin, runny filling that oozes everywhere—low and slow heat is your friend here.
  • Whipped cream frosting is tender and forgiving if you keep it cold, but it will deflate or break if the kitchen is too warm or if you overbeat it.
  • Slicing horizontally is easier with a long serrated knife and a gentle sawing motion rather than trying to force a straight cut.
03 -
  • Brush the cake layers with a simple lemon syrup (equal parts sugar and fresh lemon juice, heated and cooled) before filling for an extra layer of brightness that soaks into the crumb.
  • A turntable makes frosting the top and sides even, but if you don't have one, set the cake on an inverted mixing bowl—it gives you the rotation you need.
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