Lemon Sheet Cake
Brighten your dessert table with this tangy and irresistible Lemon Sheet Cake! Bursting with the vibrant zest and juice of fresh lemons, this moist and fluffy cake is paired with a luscious lemon glaze that adds just the right amount of sweetness and shine. Perfectly balanced with the creamy richness of buttermilk, this easy-to-make sheet cake is a crowd-pleaser for any occasion, from casual gatherings to elegant celebrations. Made in under an hour, this delightful treat bakes up in a convenient 9x13 pan, making it ideal for feeding a crowd. Whether you’re a lemon lover or just looking to impress with a simple yet stunning dessert, this Lemon Sheet Cake is the perfect citrus-forward indulgence!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tablespoon freshly grated lemon zest
- 0.5 cups freshly squeezed lemon juice
- 0.5 cups buttermilk
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice (for glaze)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and lemon juice until combined.
Reduce the mixer speed to low, and alternately add the dry ingredients and buttermilk to the wet mixture. Start and end with the dry ingredients in three additions, mixing just until incorporated.
Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
To make the glaze, whisk together the powdered sugar, lemon juice, and heavy cream in a small bowl until smooth and pourable.
Once the cake is completely cool, pour the glaze evenly over the top and spread it gently to cover the surface.
Allow the glaze to set before slicing the cake into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 793.5 g | 289% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 546.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 898 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.
