Lemon Sheet Cake

An easy, made-from-scratch, tart and lemony cake. I make it into a sheet cake but you can easily bake it in a 9x13-inch dish by increasing the bake time.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• 2 cups cake flour
• ½ cup unsalted butter, softened
• 1 ⅓ cups white sugar
• 1 cup yogurt
• 3 cups powdered sugar
• ¼ cup freshly squeezed lemon juice
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a jelly roll pan and set aside.

Step 2

Mix cake flour, baking powder, baking soda, and salt together in a large bowl.

Step 3

Mix sugar and butter together in another bowl until well incorporated. Add eggs, one at a time, mixing well after each addition. Add yogurt, lemon juice, and lemon zest. Add dry ingredients and mix until incorporated. Pour cake batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool on a wire rack completely.

Step 5

Mix powdered sugar and 1/4 cup plus 2 tablespoons lemon juice for glaze together in a bowl until well combined. Pour over cooled cake.