Today I’m sharing a delicious recipe for an Easy Lemon Sheet Cake that is to die for. Before I get to that, I wanted to catch you up to speed on the rest of my bachelorette party.
For those of you who may have missed last week’s blog post about my struggle with epilepsy, I had a seizure while in Florida for my bachelorette party and was hospitalized. Although the situation was not ideal, I was still able to enjoy the weekend thanks to my bridesmaids and some very special cast members at the Walt Disney World Resort. I wanted to take some time to share my experiences at Walt Disney World and how they made my bachelorette weekend truly magical, and something that I will never forget.
Enjoying a beautiful night at the Magic Kingdom.
Being hauled off by ambulance and hospitalized for a day was obviously not part of our bachelorette party itinerary, so I was super bummed knowing that we were missing out on all the fun. When I had the seizure, I was at the pool at Disney’s Coronado Springs Resort and one of the resort managers rushed to the scene to help. He provided my friends with his card and told them to contact him if we needed anything.
Goofing around with my Maid of Honor at Epcot’s 2018 Flower and Garden Festival.
Once I was discharged from the hospital, I really wasn’t sure if we should even use our park tickets. We had purchased two-day park hopper tickets and I wasn’t sure if it would be worth the money spent to use them when we were only going to be in the parks for partial days. One of my bridesmaids called the manager at the resort, explained our dilemma and he kindly offered to give myself and each of my bridesmaids two 1-day park hopper tickets, free of charge to use in the future. I was beyond thankful for the kind gesture because we were able to use the tickets we already purchased and enjoy the parks, without stressing about getting our money’s worth.
Lunch at The Garden Grill Restaurant in Epcot.
When I got back to the resort after being discharged from the hospital, the resort had also sent a complimentary wheel chair and a gift basket with bridal Mickey ears and four beautiful champagne glasses. People always ask me why I continue to travel back to the Disney Parks repeatedly, and this is exactly why. Despite the circumstances, Disney did their best to make me feel comfortable and make my weekend as special as possible. Even though we only got to spend a short amount of time in the parks, we still had a blast! We were even able to get a reservation for a character meal and the resort manager got us VIP access to a special viewing of the fireworks at Epcot. It was truly magical!
Complimentary VIP viewing of Illuminations Reflections of Earth fireworks at Epcot.
Now I’m back home and getting back into the regular grind, work, blogging, wedding planning and school. With all that has been going on, I’ve felt the need for some sweet treats to brighten up my spirits. When I’m feeling down, stressed or anxious I head to my kitchen to bake. For me, baking is so therapeutic. Now that spring is officially here, I felt compelled to bake something fruity and lemon cake sounded like the perfect spring time treat! And lemon things just make me happy! This lemon cake is great because it’s just the right amount of lemon and the flavor isn’t overbearing. I love this cake because it has such a complex flavor. It’s dense, but very moist with a slight lemon flavor and a buttery finish. This cake is pretty much perfect. So if you are having a rough day or just feeling a little down in the dumps, don’t fret! When life gives you lemons, you make lemon cake!
| Prep Time | 30 minutes |
| Passive Time | 35 minutes |
| Servings |
servings
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- 2 cups all-purpose flour
- 1.5 cups white sugar
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2/3 cup melted butter
- 2/3 cup fresh squeezed lemon juice
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup softened butter
- 1 tsp fresh lemon zest
- 2 tsp fresh squeezed lemon juice
- 2 tsp vanilla extract
Ingredients
Lemon Sheet Cake
Lemon Frosting
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- Pre-heat the oven to 350 degrees F and grease a 9x13 pan with butter.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk together.
- Melt the butter in a microwave safe bowl in the microwave and set aside.
- Add the eggs, melted butter, sour cream and lemon juice to the flour mixture. Beat until smooth.
- Pour the mixture into the greased pan and bake at 350 degrees F for 35 minutes. Remove the cake and press a tooth pick or fork into the cake, ensuring that it comes out clean and that the cake is completely baked. Set the cake aside to cool, while you make the frosting.
- In a stand mixer, beat 1 cup of softened butter on medium speed.
- Zest a lemon and measure out 1 tsp of lemon zest.
- Add the vanilla extract, lemon zest and lemon juice to the butter and beat on medium speed until combined.
- Finally, add in powdered sugar to the mixture, one cup at a time and mixing until thoroughly combined and the frosting is smooth. Frost the cake once it’s completely cool.