Lemon Sheet Cake with Lemon Glaze. This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake.
The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different. This Lemon Sheet Cake is one of the best sheet cakes I've ever had! You can cook Lemon Sheet Cake with Lemon Glaze using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lemon Sheet Cake with Lemon Glaze
- It’s of Cake Batter:.
- It’s 2 cups of + 2 tbsp. all purpose flour.
- It’s 1/4 cup of cornstarch.
- Prepare 1 1/2 tsp. of baking powder.
- Prepare 1/2 tsp. of baking soda.
- You need 1/2 tsp. of salt.
- Prepare 4 tbsp. of lemon zest (from 5-6 large lemons).
- You need 1/4 cup of freshly squeezed lemon juice (from about 2 large lemons).
- It’s 3/4 cup of plain, full fat Greek yogurt, at room temperature.
- It’s 1/2 tsp. of vanilla extract.
- Prepare 1 1/2 cup of granulated sugar.
- It’s 3/4 cup of unsalted butter, softened to room temperature.
- You need 3 of large eggs, at room temperature.
- Prepare 1 of large egg yolk, at room temperature.
- Prepare of Lemon Glaze:.
- It’s 2 cups of confectioners sugar.
- It’s 1/4 cup of freshly squeezed lemon juice.
It's so bright and lemony, it's soft and fluffy and each bite melts away in your This one is so vibrantly lemony thanks to the glaze but if you are worried it might be a little too strongly lemony for your kids you could replace some of. A lovely, simple Glazed Lemon Cake – perfect tea time treat. You'll love the bright lemon flavour, that it's so You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! Finished with a lemon glaze, this is a simple cake that you can whip up on short notice.
Lemon Sheet Cake with Lemon Glaze instructions
- Preheat the oven to 325°F. Spray a 9×13" baking pan with non-stick baking spray and set it aside. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set that aside. In a small bowl or a measuring cup, whisk together the lemon juice, yogurt and vanilla extract and set it aside..
- In a large bowl, use either a stand mixer fitted with a paddle attachment or a hand mixer to beat the sugar and lemon zest together on medium speed for about a minute, until the sugar has moistened and is fragrant. Then beat in the butter for 2-3 minutes, until the color lightens and it becomes fluffy. Add the eggs and egg yolk one at a time, beating between each addition. Scrape the sides of the bowl as needed..
- On low speed, add in 1/3 of the flour mixture, mix until mostly combined, then mix in 1/2 of the yogurt mixture. Then another 1/3 of flour mixture mixed in, followed by the rest of the yogurt mixture. End with mixing in the remaining flour mixture until it's all just incorporated. Then transfer the batter to the pan and smooth it out..
- Bake for 23-30 minutes, or until a toothpick inserted into the center comes out clean. While its baking, make the glaze. In a medium bowl, whisk together the confectioners sugar and lemon juice until smooth. It should be thick, but with a pourable consistency. Set it aside until the cake is done baking..
- As soon as the cake is finished and you take it out of the oven, pour the glaze evenly over the hot cake and smooth it out gently. Then allow the cake to cool in the pan on a wire rack until cooled and the glaze has set (about a hour). Then slice it into squares with a sharp knife (for clean cuts, wipe the knife in between cuts). Store leftover cake tightly covered at room temperature..
This simple lemon sheet cake is so bright and refreshing, and packed with a lemon punch that delivers its titled promise. It has a soft, velvety crumb, incomparable moistness, and a light, fluffy texture The lemony cake is topped with a crystalline-thin layer of lemon glaze, just like the one that covers donuts. But not just any lemon cake. The cake itself is not overly sweet but gets a boost of lemon flavor and sweetness from the light lemony glaze poured over the top while it's still warm. This lemon pound cake can be baked in a tube or Bundt cake pan or two loaf pans.
