Description
A bright and zesty lemon sheet cake topped with a luscious lemon glaze. Perfect for spring gatherings, potlucks, or an easy dessert any time of year.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 and 1/2 cups powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Pour over the cooled cake and spread evenly. Top with lemon zest if desired.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a thicker glaze, reduce the lemon juice slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg