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Lemon Sheet Cake

Lemon Sheet Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • For the glaze: 2 cups (240g) powdered sugar, 3 to 4 tablespoons fresh lemon juice, 1 teaspoon lemon zest

Method
 

  1. Preheat oven to 350°F (175°C). Butter and line a 9x13-inch baking pan. Whisk flour, baking powder, baking soda, and salt.
  2. Beat butter and sugar until light and fluffy, about 3 minutes.
  3. Mix in eggs one at a time, then zest, lemon juice, and vanilla. Alternate adding flour mixture and buttermilk, mixing just until combined.
  4. Pour batter into pan, smooth top, and bake 25 to 30 minutes until a toothpick comes out clean. Cool in pan 10 minutes.
  5. Whisk powdered sugar, 3 tablespoons lemon juice, and zest. Add more juice for a pourable consistency and drizzle over cake. Let set 15 minutes before slicing.

Notes

For the strongest lemon flavor, rub the zest into the sugar before you start creaming. The cake stays moist for days. If you like a thicker glaze, use a bit less lemon juice until it’s the consistency you want.