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The Lemoniest Lemon Sheet Cake Recipe

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3.9 from 11 reviews

The Lemoniest Lemon Sheet Cake is a wonderfully tangy and moist dessert featuring a fluffy lemon-infused cake topped with a bright, zesty lemon glaze. This recipe balances rich butter and Greek yogurt with plenty of fresh lemon juice and zest, creating a refreshing treat perfect for spring and summer gatherings. Garnished with mixed berries, lemon slices, and mint leaves, this cake is both visually appealing and delicious.

Ingredients

For the Cake

  • 2 cups plus 2 tablespoons (252g) all purpose flour
  • 1/4 cup (28g) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) plain full-fat Greek yogurt, at room temperature
  • 1/4 cup (59ml) lemon juice, freshly squeezed
  • 1/2 teaspoon vanilla extract (or 1 teaspoon if using imitation vanilla flavoring)
  • 1 1/2 cup (300g) granulated sugar
  • 4 tablespoons (about 20 grams) lemon zest (reduce to 3 tablespoons for a less strong lemon flavor)
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 large eggs, at room temperature
  • 1 egg yolk, at room temperature (freeze egg white for later use)

For the Glaze

  • 2 cups (227g) powdered sugar
  • 1/4 cup (59ml) lemon juice, freshly squeezed

For Garnish

  • Mixed berries
  • Lemon slices
  • Mint leaves

Instructions

  1. Preheat Oven and Prepare Pan: Adjust your oven rack to the middle position and preheat the oven to 162°C (325°F). Spray a 13x9-inch baking pan with non-stick cooking spray or grease it with butter and dust with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Combine Wet Ingredients (Yogurt Mixture): In a liquid measuring cup or small bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, and vanilla extract. Set aside.
  4. Cream Sugar and Lemon Zest: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the granulated sugar and lemon zest on medium speed for about 1 minute until the sugar is moistened and fragrant.
  5. Add Butter and Beat: Add the softened unsalted butter to the sugar mixture. Beat on medium speed for 2 to 3 minutes until the color lightens significantly and the texture becomes fluffy and pale.
  6. Incorporate Eggs: Add the eggs and egg yolk one at a time, beating well after each addition until fully combined.
  7. Add Dry and Yogurt Mixtures Alternately: On the lowest speed, add one-third of the flour mixture and mix until mostly combined. Then add half of the lemon and yogurt mixture and stir gently until nearly incorporated. Repeat by adding another third of the flour mixture followed by the remaining lemon/yogurt mixture, and finish with the last third of the flour mixture. Mix until just combined into a smooth, thick batter. Avoid overmixing. Use a rubber spatula to give a final gentle stir to ensure even incorporation.
  8. Pour Batter and Bake: Transfer the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25 to 30 minutes or until the center springs back when lightly touched and a toothpick inserted in the center comes out clean or with just a few cooked crumbs attached.
  9. Prepare Glaze: While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and thick but pourable. Cover the glaze until ready to use.
  10. Glaze the Cake: Remove the cake from the oven and, while still hot, immediately pour the glaze over the top. Use an offset spatula or the back of a spoon to spread the glaze evenly over the cake surface. Allow the cake to cool completely on a wire rack, at least 1 hour, so the glaze sets properly.
  11. Garnish and Serve: Once cooled, garnish the cake with fresh mixed berries, lemon slices, and mint leaves if desired. Cut into squares and serve at room temperature.
  12. Storage: Store any leftovers tightly covered with plastic wrap or in an airtight container at room temperature for up to 3 days.

Notes

  • For a less intense lemon flavor, reduce the lemon zest to 3 tablespoons instead of 4.
  • Make sure all your ingredients, especially the eggs, butter, and yogurt, are at room temperature for best results.
  • Do not overmix the batter after adding the flour mixture to keep the cake tender and light.
  • If you want to save the egg white from the yolk used in the recipe, freeze it for later use in other recipes.
  • The glaze should be poured on the cake while it is still hot to allow it to soak in slightly and create a bright lemony finish.
  • Use fresh lemon juice for the best flavor; bottled lemon juice can alter the taste.
  • The cake stores well at room temperature; refrigeration is not necessary and may dry it out.

Find it online: https://dishcooks.com/the-lemoniest-lemon-sheet-cake-recipe/