Lemon Cake

Cakes & Cupcakes · Desserts · Recipes · October 7, 2017

Lemon Cake - Sheet cake baked with a lemon zest, topped with a delicious lemony glaze! The perfect amount of lemon flavor - not too tart, but just enough to give you a delicious lemon taste!

Hi there! Hope you are all having a GREAT day! Summer is in full swing here at our house and the kids are already bored! Go figure. Them being bored = me going crazy :/ Do you know what I love to do when I feel like I’m going crazy? BAKE! Its gives me a little outlet, and doubles as bribery for the kids.

We recently made this Lemon Cake, and it was awesome! I love that it has the perfect amount of lemony flavor. It’s not too tart, but has just enough tart-ness to give you a delicious lemon taste. My sister got the recipe from a friend in Texas after it had been made for a church function. She knew she had to add it to recipes she wanted to make herself, and I’m glad she did. It was a hit with everyone!

MY OTHER RECIPES

Lemon Buttermilk Sheetcake - Sheetcake baked with a lemon zest, topped with a delicious lemony glaze! The perfect amount of lemon flavor - not too tart, but just enough to give you a delicious lemon taste!

I could have eaten the batter all by myself!

Lemon Cake recipeLemon CakeLemon Buttermilk Sheetcake - Sheetcake baked with a lemon zest, topped with a delicious lemony glaze! The perfect amount of lemon flavor - not too tart, but just enough to give you a delicious lemon taste!

We decided to bake in a larger pan, which gave us the perfect sized squares. Like I mentioned, it’s so super light and lemon-y and was gone in no time. It’s definitely a great summer treat to make and will be perfect for your next family gathering. 😉 We hope you enjoy it!

For more lemon desserts, check out:

How to make Lemon Cake:

Lemon Cake
 
Cook time
Total time
 
Sheetcake baked with a lemon zest, topped with a delicious lemony glaze! The perfect amount of lemon flavor - not too tart, but just enough to give you a delicious lemon taste!
Author:
Recipe type: Dessert
Serves: 15
Ingredients
  • 2 ½ cups cake flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • ½ tsp Salt
  • ¾ cup buttermilk, room temp
  • 3 TB grated zest
  • ¼ cup lemon juice (3 lemons)
  • 1 tsp Vanilla
  • 1 ¾ cup sugar
  • 1 ½ sticks butter, softened
  • 3 large eggs plus 1 egg yolk, room temp
GLAZE:
  • 3 cups powdered sugar
  • 3 TB lemon juice
  • 2 TB milk
Instructions
  1. In a medium bowl, combine flour, baking powder, baking soda and salt, set aside.
  2. In a liquid measuring cup, combine buttermilk, lemon juice and vanilla, set aside.
  3. With a stand mixer, beat sugar and lemon zest until smooth. Transfer ¼ cup sugar mixture to small bowl, cover and set aside.
  4. Add butter to remaining sugar in mixer and beat until light and fluffy. Beat in eggs and egg yolk one at a time. On low speed, add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Beat until smooth.
  5. Pour batter into a greased and floured 10x15 pan and smooth the top with a spatula. Bake at 325, for 25-35 minutes, or until golden brown. Transfer to wire rack and let cool 10 minutes.
  6. For the glaze, whisk powdered sugar, lemon juice and buttermilk until smooth. Gently spread over warm cake and sprinkle reserved sugar mixture evenly over the top. Serve warm or cool for at least 2 hours.
Lemon cake baked with a lemon zest and topped with a delicious lemony glaze! The perfect amount of lemon flavor and perfect any time of year!
Tried and True Findings:
  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 12-15
  • ANY CHANGES MADE: used an 11×14 pan, instead of a 9×13
  • ANY SUGGESTIONS FOR NEXT TIME: none
For more desserts, check out:
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    Comments

    Tammy

    So if I used a 9×13 pan what temp would I bake this for and for how long? Looks absolutely delicious.

    Nellie

    I have never seen an 11″x14″ baking pan and couldn’t find one when I googled it either. Like Tammy, I would like to know the correct temperature and baking time for a 13″x9″ pan. Thank you. Cake looks luscious! 😋

      Lil' Luna

      I edited the recipe – It was a 10×15 pan. For a 13×9, you’ll need to cook a little longer (5-10 minutes), but I’d double check with a tooth pick to make sure it’s cooked. 😉

    Lorrie

    Can I use this recipe to make an orange cake by substituting orange juice and zest in place of lemon?

      Lil' Luna

      Haven’t tried, but I bet you could! I’d love to know how it turns out! Good luck!

    xarophti

    Where in the world do you find an 11×14 pan??

    xarophti

    Hey, sorry, didn’t see the pan size edit – but the ingredient list says “2 tbsp. milk” for the glaze, but the instructions read “whisk powdered sugar, lemon juice and BUTTERMILK until smooth.” So, are we using regular milk or buttermilk for the glaze?

    thanks!

      Lil' Luna

      It’s buttermilk for the cake part of it & milk is used in the glaze. Hope that helps you. Enjoy!!

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