Lemon Sheet Cake: Moist, Creamy, and Easy to Bake
Introduction
If you’re craving a dessert that’s truly Lemon Sheet Cake: Moist, Creamy, and Easy to Bake and, you’ve come to the right place. This bright, buttery slice is perfect for brunches, birthdays, or a simple afternoon treat, and it requires only a handful of pantry staples.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup whole milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in lemon zest and lemon juice.
- In a separate bowl whisk together flour, baking powder, and salt; gradually add to the butter mixture alternating with milk.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before preparing the glaze.
- Mix powdered sugar with lemon juice to create a smooth glaze, then drizzle over the cooled cake.
- Lemon Sheet Cake: Moist, Creamy, and Easy to Bake and turns out perfectly golden and tender when you follow these steps.
Pro Tips & Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Room‑temperature butter blends more evenly with sugar.
- For an extra moist crumb, substitute half the milk with buttermilk.
- If you prefer a deeper lemon aroma, add a few drops of lemon extract.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Total Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 55 mg
- Sodium: 180 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 0.5 g
- Sugars: 22 g
- Protein: 3 g
Frequently Asked Questions
- Can I use a different pan size? Yes, an 8‑inch square pan works, but adjust baking time by 5‑7 minutes.
- Is it possible to make this cake gluten‑free? Substitute the all‑purpose flour with a 1:1 gluten‑free blend and add 1 teaspoon xanthan gum.
- How can I add a decorative touch? Sprinkle extra lemon zest or edible flowers on top of the glaze before it sets.
- Can I freeze this cake? Absolutely; wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
- What’s the best way to serve it? Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.