Imagine a dessert that captures the perfect balance between sweet and tangy, a cake so moist and refreshing it'll transport you to a sunny citrus grove with every single bite! This Lemon Glazed Sheet Cake isn't just another ordinary dessert - it's a culinary masterpiece that promises to become your new go-to recipe for family gatherings, potlucks, or simply when you need a mood-lifting treat. With its bright, lemony flavor and irresistibly soft texture, this cake is about to revolutionize your baking game and leave everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help eliminate any lumps and ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and lemon zest, ensuring all ingredients are fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and no lumps remain.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes at room temperature.
- Once the cake is slightly cooled but still warm, drizzle the lemon glaze evenly over the top, allowing it to seep into the cake's surface.
- Let the cake cool completely before cutting into squares. The glaze will set and create a delightful, tangy sweet topping.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor - avoid using pre-packaged dried zest.
- Glaze Consistency: If your glaze is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
- Even Baking: Rotate your sheet pan halfway through baking to ensure uniform golden-brown color.
- Cooling Technique: Let the cake cool slightly warm for the glaze to slightly absorb, creating a more intense flavor profile.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3 days.
Nutrition Facts
Calories: 116kcal
Carbohydrates: 26g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 18mg
