Lemon Sheet Cake
Lemon Sheet Cake captures the essence of sunny days with its fluffy texture and zesty lemon flavor. Topped with a tangy glaze, this delightful treat is perfect for any occasion—from family gatherings to casual afternoon snacks. With just a few simple ingredients, you can whip up this cake to brighten your day and evoke cherished memories of summer fun.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk
- Zest of 2 lemons
- ⅓ cup freshly squeezed lemon juice
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking sheet or line with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy (about 5 minutes).
- Beat in eggs one at a time, then add lemon zest and juice until well combined.
- Gradually mix in dry ingredients alternating with milk, starting and ending with dry ingredients. Stir until just combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 25 to 30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool completely before drizzling with a glaze made from powdered sugar mixed with lemon juice.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: To enhance the flavor, consider adding blueberries or replacing some flour with almond flour for added nuttiness. Store leftovers in an airtight container; this cake stays fresh for up to three days at room temperature.