What is a cake that is pure sunshine? If you love lemon bars, you are going to love this Lemon Sheet Cake. What is a sheet cake like? What is that bright lemon flavor that makes you happy? What is a good dessert to make for dinner? What are some last minute birthday treats? What is the smell of baking? What are some of the best lemon scents? Is this Lemon Sheet Cake enough for a girl?
What is a lemon sheet cake?
Think of a classic sheet cake – tender, moist, baked in oatmeal pan, making it perfect for feeding two people. How do you infuse a lemon sheet cake with the flavor of fresh lemons? Is it a cake soaked in lemon glaze? It’s not as fussy as a layered cake and is incredibly forgiving, making it ideal for beginners. The glaze seeps into the cake, creating a moist crumb and intensifying that lemon flavor. We’re not talking about a subtle lemon hint; we’ve going for full-on lemon explosion here!
Why you’ll love this recipe?
Where do I start? What are some good reasons to make lemon sheet cake? First, the flavor is simply out of this world. What is that perfect balance of sweet and tart, with a bright citrus aroma that wakes up your taste buds? Is it like sunshine on a plate?
What is the easiest cake you’ve ever made? No complicated layers, no frosting nightmares. Just mix, bake, glaze, and enjoy! I often make this when I’m short on time but still want to impress.
Third, the cost. All the ingredients are relatively inexpensive and pantry staples, making it a budget-friendly recipe. What is the best dessert You probably already have most of what you need in your kitchen right now!
And fourth, its sheer versatility! What are some good desserts to serve with whipped cream? Is there a more elegant presentation Can you cut it into squares and pack it for picnics? What’s better than Lemon Meringue Pie?
What I love about this recipe is that it’s a crowd-pleaser. I’ve never brought this lemon sheet cake to a gathering and had leftovers. Why does it disappear every time? What is my go-to recipe when I need to bake something I *know* everyone will love.
How do I make lemon sheet cake?
Quick Overview
What is the best way to make lemon sheet cake? How do you make a cake batter? Once it’s out of the oven, you’ll poke holes all over the top and pour a luscious lemon glaze over it. What is the best way to make a moist cake? What is the key to making glaze? What is the best cake you have ever eaten? What is a lemony treat? Plus, the sheet pan makes it easy to feed a large crowd, or have leftovers for days (if it lasts).
Ingredients
For the Main Batter: What are some examples?
* 2 cups all-purpose flour: Make sure it’s fresh! Old flour can affect the texture. * 2 cups granulated sugar: For the perfect sweetness. * 1 teaspoon baking soda: What is the best way to make a cake? How do I use baking soda to make a perfect rise? * 1 cup buttermilk: Adds moisture and a slight tanginess. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. How much vinegar should I add to 1 cup of milk? Let it sit for 5 minutes before using. I’ve even used almond milk in a pinch, and it worked perfectly! * 1/2 cup (1 stick) unsalted butter, melted: Use good quality butter for the best flavor. * 2 large eggs: These bind the batter together. * 1 tablespoon lemon zest: This is a great addition to the recipe. Where does magic happen? Use a microplane to zest the lemons, avoiding the white pith which can be bitter. * 1 teaspoon vanilla extract: Enhances the other flavors and adds a touch of warmth. How do I make a moist cake?
For the Glaze:
* 1 cup granulated sugar: For the perfect sweetness. * 1/2 cup (1 stick) unsalted butter: I like to use butter for flavor. * 1/4 cup lemon juice: 1 cup. Freshly squeezed is best! Bottled juice can sometimes have a metallic taste. * 1 tablespoon lemon zest: More lemon! * One teaspoon vanilla extract: To balance the flavors.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 15×10 inch sheet pan really well with butter or cooking spray. I like to line the bottom with parchment paper for easy removal, but it’s not strictly necessary. How do I stop my cake from sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. How do you whisk baking soda and baking powder together? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, combine buttermilk, melted butter, eggs, lemon zest, and vanilla extract. Set aside. Is melted butter too hot for eggs?
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this point. What is the best way to pour boiling water into a bowl and mix until smooth. The batter will be very thin, that’s perfectly normal!
Step 5: Bake
How do I spread the batter on a sheet pan? Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean. Keep a close eye on it – ovens vary, and you don’t want to overbake it.
Step 6: Make the Glaze
How do you prepare the glaze for a cake? In a saucepan, combine the sugar, butter, lemon juice, zest, and vanilla extract. Set aside. Cook over medium heat, stirring constantly, until the butter is melted and the sugar dissolved. Bring to a simmer and cook for 1 minute. Remove from heat.
Step 7: Poke & Glaze
As soon as the cake comes out of the oven, use a wooden skewer or fork to poke holes all over the top. Slowly pour the warm glaze evenly over the hot cake, allowing it to soak in. Is there a lot of glaze on tha cake? What makes lemon sheet cake so moist?
Step 8: Cool & Serve
Let the cake cool completely in the pan before slicing and serving. How do I make a glaze? If you’re impatient, you can pop it in the fridge for a faster cooling process, but honestly, the temperature is very hot. Is it worth it to wait?
What is the best way to serve it?
Lemon Sheet Cake is delicious on its own, but here are a few serving suggestions to elevate it. What are some of the best examples of
For Brunch:A light dusting of powdered sugar and fresh berries. Serve with mimosas or Iced Tea. This looks especially lovely on a brunch buffet.
As Dessert:A dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture complements the tartness of lemon perfectly. I like to drizzle a little extra lemon juice over my ice cream for an extra burst of flavor.
What is a Cozy Snack?Serve it with a cup of hot coffee or tea. The warm beverage pairs perfectly with the sweet and tangy cake. What is my go-to snack on a rainy day?
My family loves blackberry compote. I make it with a simple roasted fig. What is the tartness of blackberries?
How do I make a lemon sheet cake?
What is the secret to making the perfect.? Lemon Sheet Cake: What are some of
Lemon Zest is Key: What is the key toDon’t skimp on lemon zest! It’s what gives the cake its intense lemon flavor. Use a microplane to zest lemons, and be sure to only zest the yellow part of the peel, avoiding scalding. The white pith which can be bitter. I’ve tried using pre-grated zest before, and it just doesn’t compare to fresh.
Don’t Overmix:If you overmix the batter, you will end up with a tough cake. Is there a streak of flour in the mixture? The batter will be thin, that’s normal!
Why is boiling water important? Don’t skip the boiling water! It might seem strange, but it helps create a super moist cake. The hot water gelatinizes the starch in the flour, which helps the cake retain moisture.
What is Poke Plenty of Holes?Don’t be shy when poking holes in a cake! The more holes you poke, the more glaze will soak in, resulting in a more flavorful and moist cake. I like to use a wooden skewer, but I also like using the fork.
What is the best butter for a baby?What is the best butter for cake? I prefer to use unsalted butter so I can control the amount of salt in the recipe.
What is the taste of Glaze? Before you pour the glaze over the cake, give it a taste! If it’s too tart, add a little more sugar. If it’s too sweet, add a little more lemon juice. Adjust it to your liking!
Oven Temp: All ovens are different. I’ve had my best success with a lower rack. I always rotate the cake halfway through baking to ensure even browning.
Storing and Reheating Tips
This Lemon Sheet Cake is best enjoyed fresh, but it can be stored for later. Here’s how:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it is covered tightly to keep it from drying out.
Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. The cake will be slightly denser when chilled, but it will still be delicious.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You might want to add a fresh glaze after thawing to brighten it back up!
Glaze Timing Advice: If you plan on freezing the cake, I recommend waiting to glaze it until after it has thawed. This will prevent the glaze from becoming soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for a bright and delicious Lemon Sheet Cake. It’s easy to make, budget-friendly, and always a crowd-pleaser. Whether you’re baking for a party, a potluck, or just a simple weeknight dessert, this cake is sure to bring a little sunshine into your life. If you love this recipe, you might also enjoy my Lemon blueberry Muffins or my Lemon Poppy Seed Bread. Both are bursting with that same bright lemon flavor that I can’t get enough of!
Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you make any variations, I’d love to hear about them too! Don’t forget to rate the recipe – it helps other bakers find it.
Lemon Sheet Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice
- 1 cup lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
