The Lemoniest Lemon Sheet Cake
If you're looking for a simple to make lemon cake with bold lemon flavor and a soft and fluffy texture, look no further! This cake is bright and refreshing with a tender crumb that melts in the mouth!
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 162C/325F.
- 2
Adjust oven rack to middle position and preheat...
- 3
Spray a 13X9-inch (33X23 cm) baking pan with non-stick cooking spray, or grease the bottom and sides with butter and dust with flour.
- 4
Spray a 13X9-inch (33X23 cm) baking pan with...
- 5
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- 6
In a medium bowl, whisk together the flour,...
- 7
In a liquid measuring cup (or small bowl), whisk together the Greek yogurt, lemon juice and vanilla. Set aside.
- 8
In a liquid measuring cup (or small bowl),...
- 9
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and electric hand mixer), beat together the sugar and lemon zest on medium speed until the sugar has moistened and smells fragrant; about 1 minute.
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In the bowl of a stand mixer fitted...
- 11
Add the butter, and beat together until the mixture lightens up in both color and texture; to 3 minutes. The color should turn very pale (almost white) and texture should look fluffy.
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Add the butter, and beat together until the...
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Add in the eggs and egg yolk, one at a time, beating well after each addition, until well incorporated.
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Add in the eggs and egg yolk, one...
- 15
On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the lemon/yogurt mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining lemon/yogurt mixture and ending with the last third of flour mixture. Mix until just combined and a smooth, thick batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan and smooth the top.
- 16
On lowest speed, add in one-third of the...
- 17
Bake for to 30 minutes, or until the center of the cake springs back when lightly touched, and a toothpick inserted in the middle comes out clean or with a few cooked crumbs attached. While the cake is baking, prepare the glaze (recipe below).
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Bake for to 30 minutes, or until...
- 19
Take the cake out of the oven, and while still hot, immediately pour on the glaze and spread to cover the surface. Allow the cake to cool completely over a wire rack, at least 1 hour. Garnish with berries, lemon slices and mint leaves if desired.
- 20
Take the cake out of the oven, and...
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Cut into squares and serve at room temperature. Store leftovers covered tiightly with plastic wrap or in an airtight container at room temperature for up to 3 days.
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Cut into squares and serve at room temperature. Store...
- 23
Whisk together the powdered sugar and lemon juice until smooth, and a thick but pourable consistency is achieved. Cover until ready to use.
- 24
Whisk together the powdered sugar and lemon juice...
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the brightness of lemon and the sweetness of berries dance on your palate-this cake is a testament to how simplicity and balance can elevate even the most vibrant flavors. Enjoy it with a cup of coffee or a glass of prosecco, as it deserves to be savored slowly.
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