lemon sheet cake recipe

Written ByJenny Smyth Posted on
lemon sheet cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best lemon sheet cake recipe

I’m so excited to share with you my family’s favorite lemon sheet cake recipe. This moist and flavorful cake has been a staple in our household for years, and for good reason.

It’s the perfect combination of tangy lemon and sweet sugar that’s sure to please even the pickiest of eaters. And the best part?

It’s incredibly easy to make, requiring only a few ingredients and some simple mixing skills. I’ve made this recipe countless times for family gatherings, potlucks, and even just as a quick dessert after dinner.

My kids love helping me mix the batter and sprinkling the lemon glaze on top – it’s a fun activity that they always look forward to. As for me, I love how versatile this recipe is – you can serve it as a snack, a dessert, or even as a brunch item.

And let’s not forget about the health benefits – lemon is packed with vitamin C and antioxidants that are sure to boost your immune system. Plus, with only 10 ingredients required, this recipe is a breeze to whip up on even the busiest of days.

Whether you’re looking for a special occasion dessert or just something new to try in your daily routine, this lemon sheet cake recipe is sure to become a favorite in your household too.

Lemon Sheet Cake

Lemon Sheet Cake

4.8 from 1355 votes

A moist and tangy lemon sheet cake topped with a sweet lemon glaze. Perfect for a crowd, this cake is simple to make and bursting with citrus flavor.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs
1 cup buttermilk
1/4 cup fresh lemon juice
2 tablespoons lemon zest

For the Glaze

2 cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon milk, if needed

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease an 18×13 inch sheet pan with butter or nonstick spray and line the bottom with parchment paper for easy removal.
3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
4Add the softened butter, eggs, buttermilk, lemon juice, and lemon zest to the dry ingredients.
5Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and creamy, scraping down the sides as needed.
6Pour the batter into the prepared pan and spread it evenly with a spatula.
7Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8Let the cake cool in the pan on a wire rack for 10 minutes, then transfer it to the rack to cool completely.
9In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10If the glaze is too thick, add milk one teaspoon at a time until it reaches a pourable consistency.
11Pour the glaze over the cooled cake and spread it evenly with a spatula.
12Allow the glaze to set for about 15 minutes before slicing and serving.

🔧Equipment

18×13 inch sheet pan
Mixing bowls
Electric mixer
Zester
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 210mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For extra lemon flavor, add a teaspoon of lemon extract to the batter. Store the cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Lemon Sheet Cake Works

This lemon sheet cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner. The best part?

It’s incredibly easy to make and requires only 10 ingredients. I like to serve it as a snack or dessert after dinner, but it’s also great as a brunch item or even as an appetizer at parties.

And let’s not forget about the health benefits – lemon is packed with vitamin C and antioxidants that are sure to boost your immune system.

❓ Frequently Asked Questions About Lemon Sheet Cake

Q: What type of flour should I use for this recipe?

The best type of flour to use for this lemon sheet cake recipe is all-purpose flour. You can also use bread flour if you prefer a slightly denser cake.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours may affect the texture and taste of the final product.

Q: How long does it take to make this lemon sheet cake?

This recipe is quick and easy to make – it only requires about 20 minutes of prep time and 30 minutes of baking time.

Q: Can I freeze this cake for later use?

Yes, you can freeze this cake for later use. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

Q: What is the best way to store leftover cake?

The best way to store leftover cake is at room temperature in an airtight container for up to 3 days. You can also store it in the refrigerator for up to 5 days or freeze it for up to 2 months.

Similar Posts