Nothing beats the refreshing taste of lemon on a warm day, and this lemon sheet cake is here to prove just that. Perfect for picnics, potlucks, or just because, this cake is a crowd-pleaser with its moist texture and tangy flavor.
Why This Recipe Works
- The combination of fresh lemon juice and zest gives the cake a vibrant, tangy flavor that’s perfectly balanced with the sweetness of the batter.
- Using buttermilk in the batter ensures the cake is incredibly moist and tender, making every bite irresistible.
- The simple lemon glaze adds an extra layer of lemony goodness, soaking into the cake for maximum flavor.
- This recipe is straightforward and uses common pantry ingredients, making it accessible for bakers of all levels.
- The sheet cake format means it’s easy to serve a crowd without the fuss of layering or decorating.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Juicer
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. This ensures your dry ingredients are well combined for a uniform batter.
Mix the Wet Ingredients
In another bowl, mix the buttermilk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a tough cake, so stop as soon as you no longer see dry flour.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the cake should spring back when lightly touched.
Cool and Glaze
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with the lemon glaze for an extra zesty kick.
Serve and Enjoy
Cut into squares and serve. This cake is perfect as is, but a dollop of whipped cream or a sprinkle of powdered sugar can add an extra special touch.
Tips and Tricks
For an even more lemony cake, you can poke small holes in the top of the cake after baking and pour a thin lemon syrup over it before adding the glaze. This step ensures the lemon flavor permeates every bite. Also, make sure your buttermilk is at room temperature to ensure it mixes smoothly with the other ingredients. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. Lastly, for a smoother glaze, sift the powdered sugar before mixing it with the lemon juice.
Recipe Variations
- Add blueberries to the batter for a lemon-blueberry cake variation. The berries add a sweet burst of flavor and a beautiful color contrast.
- For a tropical twist, mix in some shredded coconut into the batter and sprinkle toasted coconut on top of the glaze.
- Create a lemon lavender cake by adding 1 teaspoon of culinary lavender to the dry ingredients. The floral notes complement the lemon beautifully.
- For a richer cake, substitute half of the buttermilk with sour cream. This will give the cake a denser, more decadent texture.
- Turn it into a layer cake by baking the batter in two 9-inch round pans and filling with lemon curd and frosting with cream cheese frosting.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake keeps well at room temperature for up to 3 days when stored in an airtight container. You can also freeze it for up to a month. Just thaw overnight at room temperature before serving.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used in a pinch. Just be aware that the flavor might not be as bright or fresh-tasting.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, the edges are lightly golden, and the top springs back when lightly touched. Overbaking can dry out the cake, so keep an eye on it towards the end of the baking time.
Summary
This lemon sheet cake is a zesty, moist, and easy-to-make dessert that’s perfect for any occasion. With its bright lemon flavor and simple preparation, it’s sure to become a favorite in your recipe collection.
