This Glazed Lemon Sheet Cake recipe delivers a bright, tangy, and incredibly moist cake that’s perfect for any occasion. You’ll find this easy-to-make sheet cake a delicious crowd-pleaser, ideal for potlucks or simple desserts.
Key Ingredients & Substitutions:
- Fresh Lemons: Essential for that vibrant lemon flavor; avoid bottled juice for the best results.
- All-Purpose Flour: Cake flour can be used for an even more tender crumb.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to make 1 cup. Let it sit for 5 minutes before using.
- Powdered Sugar: Also known as confectioners’ sugar, crucial for a smooth glaze.
Ingredients:
For the Cake:
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
For the Glaze:
- 2 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 1 tablespoon milk (dairy or non-dairy)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12-16
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, zester, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Then, lightly grease and flour a 9×13 inch baking pan. This prevents your sheet cake from sticking.
2. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agents evenly throughout your sheet cake.
4. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
5. Add Lemon Flavor
Stir in the lemon zest and fresh lemon juice. This infuses your sheet cake with that bright, citrusy taste you crave.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Your Sheet Cake
Let the sheet cake cool completely in the pan on a wire rack before applying the glaze. Attempting to glaze a warm cake will cause the glaze to melt.
8. Prepare the Glaze
While the cake cools, whisk together the sifted powdered sugar, fresh lemon juice, and milk in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
9. Glaze and Serve
Once your sheet cake is completely cool, pour the lemon glaze over the top and spread it evenly. Let the glaze set for a few minutes before slicing and serving.
Variation Ideas:
- Blueberry Lemon: Fold in 1 cup of fresh blueberries into the batter before baking for a delightful berry twist.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and classic flavor.
- Coconut Lemon: Sprinkle shredded coconut on top of the glaze for added texture and tropical notes.
- Lime Instead of Lemon: Substitute lime zest and juice for lemon to create a zesty lime sheet cake.
Storage Instructions:
Store leftover Glazed Lemon Sheet Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, though the cake is best enjoyed fresh. Allow refrigerated cake to come to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this sheet cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature, then glaze it right before serving.
Why is my sheet cake dry?
Overmixing the batter or overbaking can lead to a dry cake. Ensure you mix until just combined and remove it from the oven once a skewer comes out clean.
Can I freeze lemon sheet cake?
Yes, you can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw completely before glazing.
What size pan should I use?
A 9×13 inch baking pan is ideal for this sheet cake recipe. Using a different size might affect baking time and thickness.
Can I use bottled lemon juice?
Fresh lemon juice provides the best flavor for both the cake and the glaze. Bottled juice can taste artificial and may not offer the same brightness.