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Lemon Sheet Cake with Lemon Glaze and Garnishes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Sheet Cake with Glaze is a bright and zesty dessert perfect for lemon lovers. Featuring a tender, moist cake infused with fresh lemon zest and juice, it’s topped with a smooth lemon glaze that adds a perfect balance of sweetness and tang. Garnished with fresh lemon slices and raspberries, this cake is simple to make and ideal for gatherings, parties, or any occasion craving a refreshing dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 & 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon zest (from 4 lemons)

Wet Ingredients

  • 3/4 cup lemon juice (from 4 lemons)
  • 1/4 cup water
  • 1 cup butter (2 sticks)
  • 1/2 cup sour cream
  • 2 large eggs

Glaze Ingredients

  • 4 & 1/2 cups powdered sugar (sifted)
  • 1/2 cup lemon juice (from about 2-3 lemons)

Garnish

  • lemon slices (quartered)
  • raspberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375 degrees F. Spray a half sheet pan (18×12 inches) with nonstick spray, or line with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a large bowl or stand mixer, add 2 cups flour, 1 and 3/4 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisk together well. Use a microplane grater to zest 4 lemons, yielding about 2 tablespoons, and whisk the zest into the dry ingredients. Set aside.
  3. Prepare Wet Butter Mixture: Juice 4 lemons to get 3/4 cup lemon juice. Add the lemon juice and 1/4 cup water to a small saucepan. Add 1 cup (2 sticks) butter and set over medium-high heat. Stir occasionally until the butter melts and the mixture boils, with bubbles forming across the top.
  4. Combine Wet and Dry Ingredients: Pour the hot butter-lemon mixture into the dry ingredients bowl and stir or beat until combined.
  5. Add Sour Cream and Eggs: Add 1/2 cup sour cream and 2 large eggs to the batter. Beat thoroughly, scraping the bowl’s bottom and sides to ensure even mixing.
  6. Pour Batter and Bake: Pour the batter into the prepared pan and spread evenly to the edges. Bake at 375°F for 12-14 minutes, or until the edges are light brown and pulling away from the pan sides. A toothpick inserted should come out clean.
  7. Cool the Cake: Remove the cake from the oven and cool completely on a wire rack before glazing.
  8. Make the Glaze: Sift 4 and 1/2 cups powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until smooth. Adjust consistency by adding more powdered sugar if needed.
  9. Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake and spread to the edges. Allow the glaze to set for 1-2 hours until hardened.
  10. Serve: Slice the cake and garnish each piece with a quartered lemon slice and a raspberry, if desired.
  11. Storage: Store the cake on the counter for 2-3 days, after which refrigerate to maintain freshness.

Notes

  • Use fresh lemons for the best flavor in both the cake and glaze.
  • The glaze consistency can be adjusted by adding more powdered sugar; thicker for spreading, thinner for drizzling.
  • Line the pan with parchment paper for easier removal and cleanup.
  • Let the cake cool completely before glazing to prevent the glaze from melting.
  • Store leftovers in an airtight container; refrigeration after a few days will prolong freshness.

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Find it online: https://simplysavorykitchen.com/lemon-sheet-cake-with-lemon-glaze-and-garnishes-recipe/