Lemon Sheet Cake with Lemon Glaze. A lovely, simple Glazed Lemon Cake - perfect tea time treat. You'll love the bright lemon flavour, that it's so You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! Finished with a lemon glaze, this is a simple cake that you can whip up on short notice.
Plus more in the lemon glaze.
This cake is tart, and that is no apology.
I even tried making the glaze with butter at first, because butter makes everything better right?
You can cook Lemon Sheet Cake with Lemon Glaze using 17 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Lemon Sheet Cake with Lemon Glaze
- Prepare of Cake Batter:.
- It's 2 cups of + 2 tbsp. all purpose flour.
- It's 1/4 cup of cornstarch.
- Prepare 1 1/2 tsp. of baking powder.
- It's 1/2 tsp. of baking soda.
- You need 1/2 tsp. of salt.
- It's 4 tbsp. of lemon zest (from 5-6 large lemons).
- You need 1/4 cup of freshly squeezed lemon juice (from about 2 large lemons).
- Prepare 3/4 cup of plain, full fat Greek yogurt, at room temperature.
- You need 1/2 tsp. of vanilla extract.
- Prepare 1 1/2 cup of granulated sugar.
- Prepare 3/4 cup of unsalted butter, softened to room temperature.
- You need 3 of large eggs, at room temperature.
- It's 1 of large egg yolk, at room temperature.
- You need of Lemon Glaze:.
- It's 2 cups of confectioners sugar.
- It's 1/4 cup of freshly squeezed lemon juice.
This sweet, tangy Lemon-Glazed Sheet Cake has a delicate crumb and serves a crowd. This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different.
Lemon Sheet Cake with Lemon Glaze instructions
- Preheat the oven to 325°F. Spray a 9x13" baking pan with non-stick baking spray and set it aside. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set that aside. In a small bowl or a measuring cup, whisk together the lemon juice, yogurt and vanilla extract and set it aside..
- In a large bowl, use either a stand mixer fitted with a paddle attachment or a hand mixer to beat the sugar and lemon zest together on medium speed for about a minute, until the sugar has moistened and is fragrant. Then beat in the butter for 2-3 minutes, until the color lightens and it becomes fluffy. Add the eggs and egg yolk one at a time, beating between each addition. Scrape the sides of the bowl as needed..
- On low speed, add in 1/3 of the flour mixture, mix until mostly combined, then mix in 1/2 of the yogurt mixture. Then another 1/3 of flour mixture mixed in, followed by the rest of the yogurt mixture. End with mixing in the remaining flour mixture until it's all just incorporated. Then transfer the batter to the pan and smooth it out..
- Bake for 23-30 minutes, or until a toothpick inserted into the center comes out clean. While its baking, make the glaze. In a medium bowl, whisk together the confectioners sugar and lemon juice until smooth. It should be thick, but with a pourable consistency. Set it aside until the cake is done baking..
- As soon as the cake is finished and you take it out of the oven, pour the glaze evenly over the hot cake and smooth it out gently. Then allow the cake to cool in the pan on a wire rack until cooled and the glaze has set (about a hour). Then slice it into squares with a sharp knife (for clean cuts, wipe the knife in between cuts). Store leftover cake tightly covered at room temperature..
The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemon glaze making it irresistible. How to store lemon pound cake: Allow the cake to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. This Lemon Sheet Cake is one of the best sheet cakes I've ever had!