Lemon Sheet Cake
This Lemon Sheet Cake features a delicate crumb and a zesty frosting that delivers a refreshing twist, perfect for any celebration or casual gathering.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cups buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet mixture until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Frosting
- In a small bowl, mix the powdered sugar and lemon juice until smooth and creamy.
- Spread the frosting generously over the cooled cake.
Notes
Serve at room temperature for best flavor. Pair with iced tea or lemonade. Store leftovers in an airtight container in the refrigerator for up to 4 days.