Lemon Pastel Pastel De Limon
Bright, zesty, and irresistibly moist, Lemon Pastel (Pastel de Limón) is the ultimate citrus-inspired dessert that combines classic flavors with a modern twist. This luscious lemon sheet cake is made from scratch with fresh lemon juice and zest, giving it a vibrant tang that perfectly complements its tender crumb. Topped with a silky lemon glaze that drips decadently over each piece, this cake is a show-stopping treat for any occasion. With only 20 minutes of prep time and simple ingredients you likely already have in your kitchen, Lemon Pastel is an easy yet impressive dessert that serves up to 10 people. Perfect for spring gatherings, brunches, or as a refreshing after-dinner indulgence, this recipe is a must-try for lemon lovers everywhere.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 4 large Eggs
- 0.5 cups Milk
- 0.25 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1.25 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust it lightly with flour, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream the butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter mixture, mixing well after each addition.
Reduce the mixer speed to low and add the milk, lemon juice, and lemon zest, mixing until just combined.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth and pourable.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Drizzle the lemon glaze evenly over the cooled cake, letting it drip down the sides. Allow the glaze to set for 15-20 minutes before slicing and serving.
Slice into pieces and enjoy this refreshing Lemon Pastel (Pastel de Limón)!
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 655.3 g | 238% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 457.6 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
