Lemon Cake
This easy lemon cake is made in a 9x13 inch pan with 2 frosting options - choose between a simple lemon glaze or lemon buttercream frosting. Lemon sheet cake is moist, tangy, and bursting with fresh lemon flavor.
Servings: 20 servings
Ingredients
Lemon Cake
- 2 ¼ cups (270g) all purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups (297g) sugar
- zest of 2 lemons
- 2 large eggs
- ¾ cup (177ml) milk
- ¾ cup (171g) sour cream
- 2 tsp vanilla extract
- 3 Tbsp fresh lemon juice this is about 2 lemons
Lemon Frosting or Lemon Glaze - you pick!
- Choose between a lemon buttercream frosting or a simple lemon glaze. The lemon buttercream frosting is creamy and bright. The lemon glaze is more tangy and fresh.
Lemon Frosting
- 1 ½ cups (339g) unsalted butter, softened 3 sticks
- 2 Tbsp fresh lemon juice this is about 1 1/2 lemons
- 3 ½ - 4 ½ cups (395-509g) powdered sugar
Lemon Glaze
- 2 cups (227g) powdered sugar
- ¼ cup (59ml) fresh lemon juice
- zest of 1 lemon
Instructions
Lemon Cake
- Preheat the oven to 350º F.
- Spray a 9x13 inch baking pan with non-stick spray.
- In a bowl combine the flour, baking powder, salt, sugar and lemon zest.2 1/4 cups (270g) all purpose flour, 2 1/2 tsp baking powder, 1/4 tsp salt, 1 1/2 cups (297g) sugar, zest of 2 lemons
- In a separate bowl combine the eggs, milk, sour cream, vanilla extract, and lemon juice. Whisk lightly.2 large eggs, 3/4 cup (177ml) milk, 3/4 cup (171g) sour cream, 2 tsp vanilla extract, 3 Tbsp fresh lemon juice
- Gently combine the wet ingredients into the dry ingredients, mixing with a spatula until combined.
- Pour the cake batter into the pan and bake for 27-30 minutes or until a tooth pick inserted in the center comes out clean.
- Allow the cake to cool before adding the frosting.
Lemon Frosting or Lemon Glaze - you pick!
Lemon Frosting
- Using an electric mixer, cream the butter for 1-2 minutes, until fluffy and whipped.1 1/2 cups (339g) unsalted butter, softened
- Add in the lemon juice, beat again.2 Tbsp fresh lemon juice
- Gradually add the powered sugar, scraping down the sides of the bowl, until everything is incorporated.3 1/2 - 4 1/2 cups (395-509g) powdered sugar
Lemon Glaze
- In a bowl combine the powdered sugar, lemon juice, and lemon zest until the powdered sugar is incorporated and the consistency is runny.2 cups (227g) powdered sugar, 1/4 cup (59ml) fresh lemon juice, zest of 1 lemon
- Pour the glaze over the cake. You can choose to let the glaze set before cutting or not.
Nutrition
Calories: 496kcal | Carbohydrates: 87g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 64mg | Potassium: 59mg | Fiber: 1g | Sugar: 75g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg