The Lemoniest Lemon Sheet Cake (65 chars)

Name: The Lemoniest Lemon Sheet Cake (65 chars)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: international
Ingredients: 2 cup powdered sugar; 0.25 cup lemon juice; 2.38 cup all purpose flour; 0.28 tbsp cornstarch; 1.5 tsp baking powder; 0.5 tsp baking soda; 0.49 tsp salt; 0.75 cup plain full fat greek yogurt at room temperature; 0.5 tsp vanilla extract; 1.75 cup sugar; 4 tbsp lemon zest; 0.75 cup butter; 3 pcs large egg; 1 pcs egg yolk at room temperature

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 22, 2026

Updated on April 20, 2026

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This simple, bold lemon cake is bright and refreshing with a tender crumb that melts in your mouth!

Indulge in the burst of tangy lemon flavor in this easy-to-make sheet cake. Perfect for those craving a light yet flavorful treat.

1 hr 5 min

Capolavoro Score 4.7/5 · 31 votes

The Lemoniest Lemon Sheet Cake (65 chars)

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.
10
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.
12
Add the butter, and beat together until the...
13
Add in the eggs and egg yolk, one at a time, beating well after each addition, until well incorporated.
14
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).
18
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...
21
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.
22
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.

Experience the pure joy of this lemony masterpiece, where every bite bursts with flavor. Its lightness contrasts beautifully with traditional Italian layer cakes, offering a modern twist on classic simplicity. Enjoy it slowly, savoring each vibrant note.

Dessert

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The Lemoniest Lemon Sheet Cake (65 chars)

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 22, 2026

Updated on April 20, 2026

This simple, bold lemon cake is bright and refreshing with a tender crumb that melts in your mouth!

Indulge in the burst of tangy lemon flavor in this easy-to-make sheet cake. Perfect for those craving a light yet flavorful treat.

1 hr 5 min

Capolavoro Score 4.7/5 · 31 votes

Instructions

Adjust oven rack to middle position and preheat oven to 162C/325F.

Adjust oven rack to middle position and preheat...

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.

Spray a 13X9-inch (33X23 cm) baking pan with...

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together the flour,...

In a liquid measuring cup (or small bowl), whisk together the Greek yogurt, lemon juice and vanilla. Set aside.

In a liquid measuring cup (or small bowl),...

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.

In the bowl of a stand mixer fitted...

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.

Add the butter, and beat together until the...

Add in the eggs and egg yolk, one at a time, beating well after each addition, until well incorporated.

Add in the eggs and egg yolk, one...

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.

On lowest speed, add in one-third of the...

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).

Bake for to 30 minutes, or until...

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.

Take the cake out of the oven, and...

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.

Cut into squares and serve at room temperature. Store...

Whisk together the powdered sugar and lemon juice until smooth, and a thick but pourable consistency is achieved. Cover until ready to use.

Whisk together the powdered sugar and lemon juice...

The Lemoniest Lemon Sheet Cake (65 chars)