Lemon Sheet Cake

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

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.
Lemon Sheet Cake

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

Categories

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