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Zesty Lemon Sheet Cake

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A vibrant and delightful Lemon Sheet Cake that combines tangy lemon flavors with a tender cake, topped with a simple zesty glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan with butter or cooking spray.
  3. Mix together the flour, baking powder, and salt in a medium mixing bowl.
  4. Cream the butter and granulated sugar in a large mixing bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Incorporate the fresh lemon juice and lemon zest, mixing until just combined.
  7. Mix the buttermilk and wet ingredients in a separate bowl, then gradually add this to the butter-sugar-egg mixture, alternating with the dry ingredients.
  8. Fold in the fresh blueberries gently.
  9. Pour the batter into the prepared baking pan and spread evenly.
  10. Bake for about 25-30 minutes or until a toothpick comes out clean.
  11. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.
  12. Whisk together the powdered sugar and lemon juice to prepare the glaze, then drizzle over the cooled cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze for up to three months.

Nutrition

Keywords: Lemon Cake, Sheet Cake, Dessert, Baking, Zesty, Blueberries

Find it online: https://sweetladle.com/lemon-sheet-cake/