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Lemon Sheet Cake Recipe

Lemon Sheet Cake Recipe
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★★★★★

4.9 from 29 reviews

This vibrant and tangy Lemon Sheet Cake is a perfect balance of bright lemon flavor and moist, tender texture. Ideal for gatherings or a refreshing dessert, it features a soft lemon-infused cake base topped with a smooth, lemon-glazed frosting that sets beautifully for easy slicing.

Ingredients

Scale

Cake

  • 1 cup salted butter (melted and cooled to room temperature)
  • 2 cups granulated sugar (400 grams)
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  • 2¼ cups all-purpose flour (293 grams)
  • 1 cup hot water

Frosting

  • 3 cups powdered icing sugar
  • ½ cup butter (melted)
  • 2–3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Grease an 11×17-inch sheet pan generously with non-stick spray to ensure the cake won’t stick.
  2. Mix Butter and Sugar: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and fully combined.
  3. Add Eggs: Crack the eggs into the bowl one at a time, whisking thoroughly after each addition to achieve a smooth batter.
  4. Add Wet Ingredients: Pour in the milk, baking soda, and vanilla extract. Whisk everything together until fully combined and uniform.
  5. Incorporate Lemon Zest and Juice: Zest two lemons carefully and squeeze out the juice. Add the zest to the batter, stirring gently to distribute the lemon flavor throughout.
  6. Combine Flour and Wet Ingredients: Gradually stir in the all-purpose flour. Then add the hot water along with ¼ cup of the freshly squeezed lemon juice. Mix slowly and carefully until just combined; avoid overmixing.
  7. Bake the Cake: Pour the batter evenly into the prepared sheet pan and spread it out smoothly. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool to room temperature completely before frosting.
  9. Prepare Frosting: In a medium bowl, whisk together the powdered icing sugar, melted butter, 2 tablespoons lemon juice, and vanilla extract until smooth. Add additional lemon juice gradually if you prefer a thinner consistency.
  10. Frost the Cake: Spread the lemon frosting evenly over the cooled cake. Let it set at room temperature or refrigerate briefly to speed up the setting process before slicing and serving.

Notes

  • Use freshly squeezed lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
  • Allow the cake to cool completely before frosting to prevent the glaze from melting and becoming runny.
  • If the frosting is too thick, add lemon juice one teaspoon at a time until desired consistency is achieved.
  • This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For extra texture, garnish with lemon zest or thin lemon slices on the frosted cake.

Nutrition

Keywords: lemon sheet cake, lemon cake, sheet cake recipe, lemon dessert, quick lemon cake, simple lemon cake

Find it online: https://hannahdelgado.com/lemon-sheet-cake-recipe/