Lemon Sheet Cake with Lemon Glaze. This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake.

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. This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. You can have Lemon Sheet Cake with Lemon Glaze using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lemon Sheet Cake with Lemon Glaze

Prepare of Cake Batter:.
You need 2 cups of + 2 tbsp. all purpose flour.
You need 1/4 cup of cornstarch.
Prepare 1 1/2 tsp. of baking powder.
Prepare 1/2 tsp. of baking soda.
It's 1/2 tsp. of salt.
You need 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).
You need 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.
It's 3 of large eggs, at room temperature.
You need 1 of large egg yolk, at room temperature.
You need of Lemon Glaze:.
It's 2 cups of confectioners sugar.
You need 1/4 cup of freshly squeezed lemon juice.

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. This simple lemon sheet cake is so bright and refreshing, and packed with a lemon punch that delivers its titled promise. It has a soft, velvety crumb, incomparable moistness, and a light, fluffy texture The lemony cake is topped with a crystalline-thin layer of lemon glaze, just like the one that covers donuts.

Lemon Sheet Cake with Lemon Glaze step by step

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..

This Lemon Sheet Cake is one of the best sheet cakes I've ever had! It's so bright and lemony, it's soft and fluffy and each bite melts away in your This one is so vibrantly lemony thanks to the glaze but if you are worried it might be a little too strongly lemony for your kids you could replace some of. Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, then add more milk as needed. These three cake toppings are similar, but there are distinct differences among them.