Lemon Sheet Cake with Glaze
User Reviews
5
Lemon Sheet Cake with Glaze
Description
Lemon Sheet Cake with Glaze features a batter made from all-purpose flour, sugar, baking soda, and kosher salt, infused with a generous amount of fresh lemon zest and juice to provide a lively citrus flavor. The combination of melted butter, water, sour cream, and eggs yields a rich, moist crumb with balanced tanginess from the sour cream. The cake is baked in a half sheet pan, resulting in a relatively thin but satisfying layer suitable to serve in squares.
The glaze is prepared using sifted powdered sugar combined with additional fresh lemon juice, creating a smooth and glossy finish that hardens slightly upon setting. This bright lemon topping adds a sweet yet tart finish enhancing the overall freshness of the dessert.
The cake can be served as a lemon-flavored treat during afternoon gatherings or as a refreshing dessert after meals. It pairs well with simple beverages such as tea or coffee.
Variations in pan size affect the cake's thickness and baking time, so checking doneness with a toothpick is recommended. The recipe also notes it freezes well if stored properly, allowing for make-ahead preparation and convenient thawing when desired.
Ingredients
For the cake
- 2 cups all-purpose flour spooned and leveled
- 1 & 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon from 4 lemons, zest
- 3/4 cup lemon juice from the same 4 lemons
- 1/4 cup water
- 1 cup butter (2 sticks)
- 1/2 cup sour cream
- 2 large egg
For the glaze
- 4 & 1/2 cups powdered sugar sifted
- 1/2 cup lemon juice from about 2-3 lemons
- lemon quartered (to garnish, slices
- raspberry to garnish
Instructions
- Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
- In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
- Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
- Pour the wet ingredients into the dry ingredients and stir or beat until combined.
- Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
- Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
- Let the cake cool completely on a wire cooling rack.
- When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
- Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
- Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
- Store on the counter for the first 2-3 days, then store in the fridge.
Notes
- Adjust the total liquid by adding water if you have slightly less lemon juice to maintain the correct batter consistency.
- Choose your baking pan size according to preference: smaller pans produce a thicker cake while a 12x18 inch half sheet pan provides a thinner layer with a balanced cake-to-frosting ratio.
- Use the toothpick test to confirm the cake is fully baked, as baking time varies with pan thickness.
- The cake freezes well; store it sealed in the freezer and thaw on the counter before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 322kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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