Description
This lemon sheet cake is light, moist, and bursting with fresh citrus flavor. Perfect for spring and summer gatherings, it’s topped with a tangy lemon glaze for an extra zing.
Ingredients
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- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch sheet cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before making the glaze.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the warm cake and let it set before slicing and serving.
Notes
- For extra lemon flavor, add a bit more zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be made a day ahead and glazed just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg