Lemon Sheet Cake: The Ultimate Guide to Baking Perfection
Why Make This Recipe
Lemon sheet cake is the perfect dessert to brighten any occasion with its vibrant flavor and inviting aroma. The refreshing taste of lemon combined with a moist and fluffy texture makes it a crowd-pleaser. Whether you’re celebrating a birthday, hosting a summer picnic, or simply enjoying a sweet treat at home, this cake is an ideal choice. Its ease of preparation also makes it a favorite among bakers of all skill levels. With a simple list of ingredients and straightforward directions, you’ll be able to impress friends and family alike.
How to Make Lemon Sheet Cake
Baking this delightful lemon sheet cake is a straightforward process that yields impressive results. Here’s a step-by-step guide to ensure your baking experience is smooth and enjoyable.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 cups powdered sugar
- 1/2 cup lemon juice, freshly squeezed (more or less to reach desired consistency)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest, finely grated (optional, for extra lemon flavor)
Directions
- Preheat your oven to 350°F (175°C) and prepare a 13×18 inch sheet pan by greasing and flouring it.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, melted butter, and lemon zest (if using) in a medium bowl until smooth. Adjust the lemon juice to achieve your desired consistency.
- Once the cake is completely cool, pour the lemon glaze over the top and use a spatula to spread it evenly.
- Allow the glaze to set for at least 30 minutes before cutting and serving.
How to Serve Lemon Sheet Cake
Serving lemon sheet cake is simple and delightful. You can cut it into squares and serve it as-is, or garnish each piece with a sprig of mint or a slice of lemon for an elegant touch. This cake pairs perfectly with a cup of tea or coffee, making it a wonderful addition to afternoon gatherings or casual get-togethers.
How to Store Lemon Sheet Cake
To store leftover lemon sheet cake, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to three days. If you want to extend its freshness, consider refrigerating it, where it will last for about a week. For longer storage, you can freeze the unglazed cake for up to three months; just make sure to wrap it securely to prevent freezer burn.
Tips to Make Lemon Sheet Cake
- Measure your ingredients accurately for the best results.
- Ensure your butter is softened properly before creaming with sugar, as this enhances the cake’s texture.
- Use freshly squeezed lemon juice and zest for a more vibrant flavor.
- Avoid overmixing the batter to ensure a light and fluffy cake.
- Feel free to customize your glaze by adjusting the lemon juice or adding additional lemon zest for more punch.
Variation
For a twist on the classic lemon sheet cake, consider adding poppy seeds for a lovely texture and visual appeal. You can also experiment with lavender or other citrus flavors such as lime or orange to create a unique cake that appeals to your taste preferences.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a more delicate crumb. However, you may need to adjust the liquid slightly, as cake flour absorbs less moisture than all-purpose flour.
Can I make this cake ahead of time?
Absolutely! You can bake the cake up to two days ahead of your event. Just store it covered at room temperature, and glaze it the day you plan to serve it for optimal freshness.
What should I do if my glaze is too thick?
If your glaze is too thick, simply add a little more freshly squeezed lemon juice until you achieve your desired consistency.
Lemon Sheet Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the glaze
- 4 cups powdered sugar
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest, finely grated (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 13x18 inch sheet pan by greasing and flouring it.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Baking
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the cake cool completely in the pan on a wire rack.
Glazing
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, melted butter, and lemon zest (if using) in a medium bowl until smooth. Adjust the lemon juice to achieve your desired consistency.
- Once the cake is completely cool, pour the lemon glaze over the top and use a spatula to spread it evenly.
- Allow the glaze to set for at least 30 minutes before cutting and serving.
