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Per serving
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- 1
Prep the pan
Preheat your oven to 375°F. Spray an 18x12-inch half sheet pan with nonstick spray or line with parchment paper. Set aside.
- 2
Mix the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Zest your lemons directly into the bowl and whisk the zest in — rubbing it into the sugar as you go releases even more of those lovely citrus oils.
- 3
Heat the wet ingredients
Juice your lemons to get 1 and 1/4 cups total. Add 3/4 cup of the lemon juice to a small saucepan along with the water and butter. Heat over medium-high, stirring occasionally, until the butter melts and the mixture comes to a full boil with bubbles across the top.
- 4
Combine and finish the batter
Pour the hot butter mixture into the dry ingredients and stir until just combined. Add the sour cream and eggs, and beat until thoroughly combined, scraping down the sides and bottom of the bowl. The batter will be fairly thin — that's exactly right for a sheet cake.
- 5
Bake
Pour the batter into the prepared pan and spread to the edges. Bake at 375°F for 12 to 14 minutes, until the edges are lightly golden and have started to pull away from the sides of the pan. A toothpick inserted in the center should come out clean.
- 6
Cool completely
Transfer the pan to a wire rack and let the cake cool completely before glazing. This is non-negotiable — a warm cake will cause the glaze to run right off and you won't get that gorgeous crackly top.
- 7
Make the lemon glaze and finish
Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Whisk in the remaining 1/2 cup lemon juice until completely smooth. Pour the glaze over the cooled cake and spread gently to the edges. Let it set for at least 1 to 2 hours until it hardens on top. Then slice into squares and serve!
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Lemon Sheet Cake with Lemon Glaze
Created by: SugarAndButter
Ingredients
- 2 cup all-purpose flour
- 1 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp lemon zest
- 1 1/4 cup lemon juice
- 1/4 cup water
- 1 cup butter
- 1/2 cup sour cream
- 2 egg
- 4 1/2 cup powdered sugar
Instructions
- Prep the panPreheat your oven to 375°F. Spray an 18x12-inch half sheet pan with nonstick spray or line with parchment paper. Set aside.
- Mix the dry ingredientsIn a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Zest your lemons directly into the bowl and whisk the zest in — rubbing it into the sugar as you go releases even more of those lovely citrus oils.
- Heat the wet ingredientsJuice your lemons to get 1 and 1/4 cups total. Add 3/4 cup of the lemon juice to a small saucepan along with the water and butter. Heat over medium-high, stirring occasionally, until the butter melts and the mixture comes to a full boil with bubbles across the top.
- Combine and finish the batterPour the hot butter mixture into the dry ingredients and stir until just combined. Add the sour cream and eggs, and beat until thoroughly combined, scraping down the sides and bottom of the bowl. The batter will be fairly thin — that's exactly right for a sheet cake.
- BakePour the batter into the prepared pan and spread to the edges. Bake at 375°F for 12 to 14 minutes, until the edges are lightly golden and have started to pull away from the sides of the pan. A toothpick inserted in the center should come out clean.
- Cool completelyTransfer the pan to a wire rack and let the cake cool completely before glazing. This is non-negotiable — a warm cake will cause the glaze to run right off and you won't get that gorgeous crackly top.
- Make the lemon glaze and finishSift 4 and 1/2 cups of powdered sugar into a medium bowl. Whisk in the remaining 1/2 cup lemon juice until completely smooth. Pour the glaze over the cooled cake and spread gently to the edges. Let it set for at least 1 to 2 hours until it hardens on top. Then slice into squares and serve!