lemon slab cake recipe

Written ByJenny Smyth Posted on
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The Best lemon slab cake recipe

I’m so excited to share this lemon slab cake recipe with you all! This classic dessert has been a staple in many households for decades, and for good reason. The combination of moist, tender cake and tangy lemon frosting is absolute perfection.

I’ve made this recipe countless times for family gatherings, potlucks, and even just for a special treat. My kids love helping me in the kitchen, and they always get so excited when they see the bright yellow cake come out of the oven. The best part?

It’s actually pretty easy to make, even for beginners. With just a few simple ingredients and some basic baking skills, you’ll be enjoying this delicious lemon slab cake in no time. One of my favorite things about this recipe is that it’s so versatile – you can serve it as a snack, a dessert, or even as a brunch item.

And let’s be real, who doesn’t love the smell of freshly baked cake wafting through the house? I’ve found that this recipe always gets rave reviews from my friends and family, and I’m sure it will be a hit at your next gathering too. So go ahead and give it a try – your taste buds (and your loved ones) will thank you!

I’ve also been impressed by how well this cake stores in an airtight container for up to three days – perfect for meal prep or for when you need a quick dessert fix. And if you’re feeling fancy, top it with some fresh berries or whipped cream for an added touch of elegance. Now that we’ve got the basics covered, let’s dive into the nitty-gritty details of this amazing recipe.

Lemon Slab Cake

4.6 from 656 votes

A moist and tangy lemon slab cake perfect for any occasion. This cake is easy to make and has a perfect balance of sweet and sour.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp lemon juice

For the Lemon Syrup

1/2 cup granulated sugar
1/4 cup lemon juice
1 tbsp lemon zest

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×13-inch baking dish.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the lemon zest and lemon juice.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8The batter will be thick.
9Spread the batter evenly into the prepared baking dish.
10Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11While the cake is baking, prepare the lemon syrup.
12In a small saucepan, combine the sugar, lemon juice, and lemon zest.
13Heat over medium heat until the sugar dissolves.
14Remove from heat and set aside.
15Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
16Then, poke holes all over the cake with a fork.
17Slowly pour the lemon syrup over the cake, allowing it to soak in.
18Let the cake cool completely in the pan before removing it.
19Once cooled, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
20Drizzle the glaze over the cooled cake.
21Allow the glaze to set for a few minutes before slicing and serving.
22The cake can be stored at room temperature for up to 3 days.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a more intense lemon flavor, add an extra tablespoon of lemon zest to the cake batter. You can also add a streusel topping for added texture.

Watch Video Of How Lemon Slab Cake Works

One of my favorite things about this lemon slab cake is how well it freezes – simply wrap individual slices tightly in plastic wrap or aluminum foil and store them in an airtight container for up to two months. Reheating is easy too – just pop it in the microwave for 20-30 seconds or until warmed through.

When serving, consider topping each slice with a dollop of whipped cream or a sprinkle of powdered sugar for added visual appeal. This cake is perfect for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday night treat.

❓ Frequently Asked Questions About Lemon Slab Cake

Q: What type of lemons should I use?

A: For this recipe, I highly recommend using freshly squeezed juice from Eureka lemons – their sweet-tart flavor pairs perfectly with the richness of the butter and sugar.

Q: Can I make this recipe in advance?

A: While it’s technically possible to make the cake ahead of time, I find that it’s best to assemble the entire dessert just before serving to ensure maximum freshness and flavor.

Q: Do I really need to use buttermilk?

A: Yes – buttermilk provides a tangy flavor and tender crumb that’s essential to this cake’s success.

Q: How do I prevent the cake from becoming too dense?

A: To avoid overmixing the batter, be sure to fold in any dry ingredients gently but thoroughly – this will help create a light and airy texture that’s simply divine.

Q: Can I substitute almond extract for vanilla?

A: While both extracts work well in this recipe, almond adds a slightly nutty flavor that complements the brightness of the lemon beautifully.

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