Description

This Lemon Sheet Cake is a deliciously moist dessert that combines the bright flavors of fresh lemon with a tender, buttery texture. Ideal for any occasion, its simple preparation and zesty frosting make it a favorite among dessert lovers.

Ingredients

Scale

3 cups (354 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (244 g) whole milk, room temperature
1 tablespoon lemon zest, about 2 lemons
⅓ cup freshly squeezed lemon juice, about 2 lemons
1 cup (125 g) confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon whole milk

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Instructions

Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, allowing for overhang to facilitate easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt; set the mixture aside.
In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes, scraping the bowl as needed.
Add the eggs and vanilla extract, continuing to mix on high speed until fully blended, about 2 minutes, scraping the bowl again.
With the mixer set to low speed, incorporate the dry ingredients in three additions, mixing until combined after each addition; avoid overmixing.
Gradually pour in the milk, then mix in the lemon zest and lemon juice until everything is combined and no large lumps remain, resulting in a slightly thick batter.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 28 to 35 minutes, checking at 28 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. If the edges brown too quickly, cover loosely with foil.
Once baked, remove from the oven and transfer the pan to a wire rack. Allow the cake to cool completely in the pan before adding the glaze.

Notes

Ensure that all ingredients are at room temperature for the best texture and flavor.
You can store leftovers in an airtight container at room temperature for up to 3 days.
Feel free to add more lemon zest for an extra zesty flavor in the cake.

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 22g
Sodium: 198mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg