When life hands you lemons, why not make a delicious Lemon Sheet Cake? As a devoted food enthusiast, I’m excited to share my take on this zesty dessert that brings together the refreshing tang of lemons and the sweet satisfaction of cake.
This Lemon Sheet Cake Recipe is a delightful and easy-to-make treat that’s perfect for satisfying your cravings and impressing your guests.
It is also one of the most straightforward dessert recipes you can make at home. The ingredients are simple to find around your kitchen and have an earthy lemon flavor.
The cake also comes together in minutes, so it’s one of the fastest desserts you can make.
Join me as I embark on a flavorful journey through this recipe.
How To Prepare Lemon Sheet Cake Recipe?
Preparation Time: 5 Minutes
Cook Time: 20-30 Minutes
Serving Size: 10 slices
To create this delectable Lemon Sheet Cake, you’ll need the following equipment:
- Mixing bowls (3)
- Whisk or electric mixer
- 9×13-inch baking pan
- Parchment paper
- Measuring cups and spoons
- Zester or grater
Non-Stick 9 x 13-Inch Oblong Cake Pans
Gather these fresh and flavorful ingredients to bring your Lemon Sheet Cake to life:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining your baking pan with parchment paper.
2. Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Alternate Mixing: Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Measuring Cup Set, 10 piece set
6. Incorporate Lemon Zest and Juice: Gently fold in the lemon zest and fresh lemon juice to infuse that delightful citrus flavor.
7. Bake to Perfection: Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts Of Lemon Sheet Cake Recipe
- Calories: 288
- Total Fat: 10.3g
- Saturated Fat: 7.0g
- Cholesterol: 81mg
- Sodium: 420mg
- Carbohydrates: 41.4g
- Protein: 4.4g
What’s The Difference Between Sheet Cake And Regular Cake?
You may have noticed that this recipe is referred to as a sheet cake rather than a regular cake. It’s the pan you use that makes the difference.
When making a traditional layer cake, the layers are separated by fat or liquid (like water or oil), which is why layer cakes are moist and tender.
A sheet cake does not separate its layers by fat or liquid, so it has a more rigid texture and an extra crumb (the texture of the top of the cake).
What Is The Best Pan For Sheet Cake?
Any 9×13 inch pan can be used for sheet cakes. I like to use an aluminum pan for sheets of cakes because the sides don’t stick,
it’s easy to cut the cake, and there is no chance of the cake burning since it doesn’t have any fat in the pan.
What Is Bakeware Used To Make Sheet Cakes?
Sheet cakes should be baked in a pan without any fat or liquid. You can use an aluminum pan for this purpose.
This way, the cake won’t absorb any grease and will be made in oil or syrup juices.
If you use a regular layer cake pan with fat or liquid, it will stick to the pan. Aluminum pans have a nonstick surface that is easy to clean and cuts the cake cleanly
and evenly and doesn’t interfere with cutting the cake yourself if you need to cut it into small pieces later.
FAQs: Your Delicious Queries Answered
Can I use bottled lemon juice instead of fresh lemons?
Absolutely, but the fresh lemon juice lends a vibrant flavor that’s hard to match.
Is buttermilk essential for this recipe?
Buttermilk adds moisture and tenderness; however, you can make a substitute by mixing milk and vinegar.
Can I freeze leftovers?
Certainly! Wrap individual slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Can I reduce the sugar content?
Yes, you can slightly reduce sugar without compromising the cake’s texture.
How do I prevent my cake from sticking to the pan?
Using parchment paper and greasing the sides of the pan helps prevent sticking.
As we wrap up this culinary journey, I hope you’re excited to whip up your own Lemon Sheet Cake and savor its delectable flavors.
This recipe showcases the perfect balance between tangy and sweet, making it a delightful treat for any occasion.
Whether you’re indulging in a slice on a sunny afternoon or sharing it with friends at a gathering, this Lemon Sheet Cake is bound to brighten up your day.
So, put on your apron, gather your ingredients, and let the citrusy magic unfold in your kitchen!