The Ultimate Lemon Sheet Cake with Zesty Lemon Glaze

This lemon sheet cake recipe is a symphony of citrus, a bright and cheerful dessert that’s perfect for any occasion. It’s incredibly moist, packed with lemony flavor, and topped with a tangy lemon glaze that seals the deal. Sheet cakes are wonderful because they are easy to bake and decorate, making them ideal for potlucks, bake sales, family gatherings, or simply a weeknight treat. Forget complicated layer cakes; this lemon sheet cake delivers maximum flavor with minimal fuss.

## Why This Lemon Sheet Cake Recipe Works

* **Intense Lemon Flavor:** We use lemon zest and lemon juice in both the cake and the glaze for a truly vibrant citrus experience.
* **Moist and Tender Crumb:** Buttermilk in the batter adds a subtle tang and creates a tender, moist cake that stays fresh for days.
* **Easy to Make:** This is a straightforward sheet cake recipe that requires no special equipment or complicated techniques.
* **Perfect for a Crowd:** Sheet cakes are designed to serve a large group, making this recipe ideal for parties and gatherings.
* **Adaptable:** You can easily customize this cake with different toppings, such as berries, whipped cream, or a dusting of powdered sugar.

## Ingredients You’ll Need

### For the Lemon Sheet Cake:

* **All-Purpose Flour:** The foundation of our cake, providing structure and texture. (3 cups)
* **Baking Powder:** Leavening agent that helps the cake rise and become light and airy. (1 teaspoon)
* **Baking Soda:** Another leavening agent that reacts with the buttermilk to create a tender crumb. (1 teaspoon)
* **Salt:** Enhances the flavors of the other ingredients and balances the sweetness. (1/2 teaspoon)
* **Unsalted Butter:** Adds richness and moisture to the cake. Make sure it’s softened to room temperature for easy creaming. (1 cup, 2 sticks)
* **Granulated Sugar:** Sweetens the cake and helps create a tender crumb. (2 cups)
* **Eggs:** Bind the ingredients together and add richness and structure. (2 large)
* **Lemon Zest:** Provides a burst of fresh lemon flavor. Use the zest of 2 large lemons. (2 tablespoons)
* **Lemon Extract:** Amplifies the lemon flavor. (1 teaspoon) *Optional*
* **Buttermilk:** Adds a tangy flavor and helps create a moist and tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle slightly. (1 cup)
* **Vegetable Oil:** Adds moisture and helps keep the cake tender. (1/2 cup)
* **Boiling Water:** The secret ingredient! Boiling water helps to bloom the gluten in the flour and create a very tender crumb. (1 cup)

### For the Lemon Glaze:

* **Powdered Sugar:** Provides sweetness and creates a smooth, pourable glaze. (2 cups)
* **Lemon Juice:** Adds a tangy, bright flavor to the glaze. Use freshly squeezed lemon juice for the best flavor. (1/4 cup)
* **Melted Butter:** Adds richness and shine to the glaze. (2 tablespoons)
* **Lemon Zest:** Adds a touch of lemon flavor to the glaze (optional) (1 teaspoon)

## Step-by-Step Instructions

### Step 1: Prepare the Oven and Pan

* Preheat your oven to 350°F (175°C). Adjust oven rack to the middle position.
* Grease and flour a 13×18 inch baking sheet (jelly roll pan). You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal. This helps prevent sticking and makes cleanup a breeze.

### Step 2: Combine Dry Ingredients

* In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is important for proper leavening.

### Step 3: Cream Butter and Sugar

* In a separate large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, which helps to create a light and airy cake.

### Step 4: Add Eggs and Lemon Zest

* Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Beat in the lemon zest. If using, also add the lemon extract now.

### Step 5: Alternate Adding Dry and Wet Ingredients

* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Start with 1/3 of the dry ingredients, then add half of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finish with the last 1/3 of the dry ingredients.

### Step 6: Add Boiling Water

* Carefully pour in the boiling water and mix until just combined. The batter will be thin. Don’t be alarmed; this is normal. The boiling water helps to create a very tender crumb.

### Step 7: Pour Batter into Prepared Pan

* Pour the batter into the prepared baking sheet and spread evenly. Use an offset spatula or the back of a spoon to ensure the batter is evenly distributed in the pan.

### Step 8: Bake the Cake

* Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 20 minutes. If the cake starts to brown too quickly, you can tent it with aluminum foil.

### Step 9: Cool the Cake

* Let the cake cool in the pan for 10-15 minutes before frosting. This allows the cake to set slightly and prevents it from crumbling when you frost it. It’s best to poke holes into the warm cake before icing to allow the lemon glaze to seep into the cake for extra flavor!

### Step 10: Prepare the Lemon Glaze

* While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest (if using) until smooth. Add more lemon juice or powdered sugar to adjust the consistency to your liking. The glaze should be pourable but not too thin.

### Step 11: Frost the Cake

* Pour the lemon glaze over the slightly cooled cake, spreading it evenly. The glaze will set as it cools, creating a beautiful, glossy finish.

### Step 12: Let the Glaze Set

* Allow the glaze to set completely before cutting and serving the cake. This will take about 30 minutes to an hour. If you’re in a hurry, you can place the cake in the refrigerator to speed up the process.

## Tips for the Best Lemon Sheet Cake

* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially butter and eggs, helps the batter come together more easily and creates a more uniform texture.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Freshly Squeezed Lemon Juice:** Freshly squeezed lemon juice will give your cake the best flavor. Avoid using bottled lemon juice, which can taste artificial.
* **Zest the Lemons Before Juicing:** It’s much easier to zest the lemons before you juice them.
* **Poke Holes in the Cake:** Poking holes into the warm cake before icing allows the lemon glaze to seep into the cake for extra flavor!
* **Adjust the Glaze Consistency:** Adjust the amount of lemon juice or powdered sugar in the glaze to achieve your desired consistency. You want it to be pourable but not too thin.
* **Let the Glaze Set Completely:** Allow the glaze to set completely before cutting and serving the cake. This will prevent the glaze from running and make it easier to cut clean slices.
* **Storage:** Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake is best enjoyed within the first 2 days, as the flavor and texture will start to degrade after that.

## Variations and Additions

* **Berries:** Add fresh berries, such as blueberries, raspberries, or strawberries, to the batter or sprinkle them on top of the glaze for a pop of color and flavor.
* **Poppy Seeds:** Add 2-3 tablespoons of poppy seeds to the batter for a subtle nutty flavor and texture.
* **Coconut:** Sprinkle shredded coconut on top of the glaze for a tropical twist.
* **Almonds:** Add almond extract to the batter and sprinkle sliced almonds on top of the glaze for an almond-flavored lemon cake.
* **Cream Cheese Frosting:** Replace the lemon glaze with a tangy cream cheese frosting for a richer, more decadent cake.
* **Lemon Curd Filling:** Spread a layer of lemon curd between the cake and the glaze for an extra burst of lemon flavor.
* **Different Citrus:** Try using other citrus fruits, such as oranges or limes, in place of the lemons for a different flavor profile.

## Serving Suggestions

* **With a Dollop of Whipped Cream:** Serve a slice of lemon sheet cake with a dollop of freshly whipped cream or Cool Whip.
* **With Fresh Berries:** Garnish the cake with fresh berries for a beautiful and refreshing presentation.
* **With a Scoop of Ice Cream:** Pair the cake with a scoop of vanilla ice cream or lemon sorbet for a cool and creamy treat.
* **With Coffee or Tea:** Enjoy a slice of lemon sheet cake with a cup of coffee or tea for a delightful afternoon snack.

## Frequently Asked Questions (FAQs)

**Q: Can I use a different size pan?**
A: While this recipe is specifically designed for a 13×18 inch baking sheet, you can use a 9×13 inch pan. However, you’ll need to increase the baking time by about 5-10 minutes. The cake will also be thicker.

**Q: Can I make this cake ahead of time?**
A: Yes, you can bake the cake ahead of time and store it unfrosted in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frost the cake just before serving.

**Q: Can I freeze this cake?**
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the cake overnight in the refrigerator before frosting.

**Q: Can I use bottled lemon juice?**
A: While you can use bottled lemon juice in a pinch, freshly squeezed lemon juice will give your cake the best flavor.

**Q: What can I use if I don’t have buttermilk?**
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle slightly.

**Q: My cake is dry. What did I do wrong?**
A: A dry cake can be caused by several factors, including overbaking, using too much flour, or not enough liquid. Make sure you measure your ingredients accurately and don’t overbake the cake. Also, make sure your oven temperature is accurate.

**Q: My glaze is too thick. What should I do?**
A: Add more lemon juice, one teaspoon at a time, until the glaze reaches your desired consistency.

**Q: My glaze is too thin. What should I do?**
A: Add more powdered sugar, one tablespoon at a time, until the glaze reaches your desired consistency.

## The Perfect Lemon Cake is Yours!
This Lemon Sheet Cake recipe delivers a burst of sunshine with every bite. It’s easy to make, incredibly moist, and the tangy lemon glaze is the perfect finishing touch. Whether you’re baking for a crowd or simply want a delicious treat for yourself, this cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate lemon cake! Enjoy!