Spring Birthday Sheet Cake (Print Version)

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

# What You'll Need:

→ 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, and blueberries
20 - Edible flowers or lemon zest curls

# How to Make It:

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. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
04 - Add dry ingredients to wet mixture in three alternating parts with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - 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 pan on a wire rack.
06 - While cake cools, whisk together egg yolks, sugar, lemon juice, and zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened, approximately 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until completely cold.
07 - Whip chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready for use.
08 - Once cake is cool, carefully slice horizontally to create two layers. Remove the top layer and spread chilled lemon curd evenly over the bottom layer. Replace top layer.
09 - Spread whipped cream frosting evenly over cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
10 - Chill assembled cake for at least 1 hour before serving to ensure clean slices.

# Additional Tips::

01 -
  • The tangy lemon curd cuts through the sweetness in a way that feels sophisticated but tastes like comfort.
  • Homemade lemon curd is easier than it seems, and that moment when you taste it—thick, glossy, and intensely lemony—makes you feel like a real baker.
  • The whipped cream frosting is forgiving and actually light, which means you can eat a decent-sized slice without feeling weighed down.
  • It's impressive enough for a celebration but doesn't require you to be a decorating expert.
02 -
  • Don't skip the chilling step before serving—whipped cream is forgiving when cold but collapses into sadness at room temperature.
  • Lemon curd thickens more as it cools, so it might look a little loose hot off the stove; trust the process and you'll end up with the right consistency.
  • If you want to brush the cake layers with lemon syrup before assembling, mix two tablespoons of lemon juice with two tablespoons of sugar and brush it on while the cake is still slightly warm—it soaks in beautifully.
03 -
  • If you're slicing the cake horizontally and nervous about it, freeze it for 30 minutes first—it becomes much easier to cut cleanly and the layers separate more predictably.
  • Make the lemon curd the day before so you're not juggling hot pans with a cooling cake; it keeps perfectly for up to five days in the refrigerator.
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