Description

This Lemon Sheet Cake is a delightful treat featuring a moist, citrus-infused cake topped with a sweet lemon glaze. Simple to prepare, it’s perfect for any occasion, from casual gatherings to special celebrations.

Ingredients

Scale

3 cups (354 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (244 g) whole milk, room temperature
1 tablespoon lemon zest, about 2 lemons
⅓ cup freshly squeezed lemon juice, about 2 lemons
1 cup (125 g) confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon whole milk

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Instructions

Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, allowing for overhang.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes, scraping the bowl as needed.
Add eggs and vanilla extract, beating on high until fully combined, about 2 minutes, scraping the bowl again.
With the mixer on low, add the dry mixture in three additions, mixing just until combined each time. Avoid overmixing.
Slowly incorporate whole milk, lemon zest, and lemon juice until fully mixed without large lumps. The batter will be slightly thick.
Pour the batter into the prepared baking dish and level the top.
Bake for 28 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 28 minutes and tent with foil if edges brown too quickly.
Let the cake cool completely in the pan on a wire rack before glazing.
For the glaze, whisk together confectioners' sugar, lemon juice, and milk in a medium bowl until smooth. Adjust with more lemon juice for a thinner glaze or more sugar for a thicker consistency.
Pour the glaze over the cooled cake and spread gently to the edges, then let it set at room temperature for 20 to 30 minutes before slicing.

Notes

Ensure eggs and milk are at room temperature for the best batter texture.
The glaze can be adjusted based on your personal sweetness preference.
This cake can be stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30 g
Sodium: 180 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg