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Lemon Sheet Cake
Lemon Sheet Cake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Summer party-ready lemon sheet cake with fresh, tangy flavor and a delicious sweet glaze.
Ingredients:
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.3333333730698 cups white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 3 cups powdered sugar
  • 0.25 cup freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C), then generously grease a jelly roll pan and set it aside.
  • Combine cake flour, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, blend sugar and butter until smooth. Gradually add eggs, mixing thoroughly after each one. Stir in yogurt, lemon juice, and lemon zest. Gently fold in the dry ingredients until fully mixed. Transfer the batter to the prepared pan.
  • Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
  • Combine powdered sugar and a precise measure of freshly squeezed lemon juice in a bowl, mixing until smooth. Drizzle the glaze over the cake once it has cooled.

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