Easy Lemon Sheet Cake
An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!
Servings: 12 slices
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 organic lemons zest and juice
- 1 tsp vanilla extract or vanilla sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup powdered sugar
- candied lemons optional
Instructions
- Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time and beat until just combined after adding each egg.
- Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
- In a small bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to the bowl of the stand mixer, beat until combined.
- Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Poke holes into the cake with a toothpick while it's still warm.
- In a bowl combine the powdered sugar and as much of the remaining lemon juice until the powdered sugar is incorporated and the consistency is thick but still runny.
- Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature.
- If you want you can decorate the cake with candied lemon slices.
Nutrition
Calories: 362kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 73mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 556IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg