My simple lemon cake recipe makes shiny citrus taste in a easy sheet cake that requires no mixer and bakes in simply half-hour. Excellent moist texture with a 2-ingredient lemon glaze!
There’s one thing magical a few good lemon cake (even for a chocolate lover like me). However I normally don’t wish to whip up a whole three-tiered layer cake. So with my experience in easy baking, I made a decision to create a easy lemon sheet cake as a substitute.
This recipe shortly went on to turn out to be my household’s favourite simple dessert! It’s so fast to whip up, and makes a moist cake with a luscious, tender crumb, drizzled with a zingy 2-ingredient lemon glaze.
Why You’ll Love This Lemon Cake
As somebody who’s spent years creating recipes, I’ve realized that the very best desserts are sometimes the only. This lemon cake embodies my philosophy of easy baking that delivers most taste. Layer muffins are nice for particular events, however normally I don’t really feel like pulling out the mixer or gear for icing a cake. So once I’m craving citrus, I make this simple lemon cake! Right here’s why I find it irresistible:
- No mixer required: All you want is a whisk and spatula; no want to pull out fancy gear.
- Sheet cake simplicity: It’s baked in a single 9-inch sq. pan, and there’s no layering, filling, or meeting required.
- Fast prep time: Utilizing melted butter means no ready for substances to come back to room temperature!
- 2-ingredient, 2-minute glaze: The lemon glaze comes collectively in minutes and has a shiny, zingy taste
5 star reader overview
⭐⭐⭐⭐⭐ “It’s AMAZINGLY Scrumptious!! I couldn’t look forward to it to chill all the best way to have a chunk! The buttermilk makes it style selfmade with love.” -Diane
In creating this recipe, I used to be impressed by easy snacking muffins like this Meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. When you’re searching for a extra concerned layer cake, this one from knowledgeable baker Sally’s Baking Habit with cream cheese buttercream seems stunning.
Key Elements (And Why They Matter)
This lemon cake is much like my glazed lemon bread recipe. Each recipes use a few of the identical taste secrets and techniques to realize most zingy lemon taste and a lightweight and fluffy texture:
- Buttermilk for tenderness: Actual buttermilk is the important thing to fast breads, muffins, and muffins with a young crumb. After utilizing it in recipes, I’ve seen a giant distinction within the texture of my baked items! Don’t be tempted to make a substitution.
- Actual lemons (zest and juice): Lemon zest provides a zingy taste to the cake, and lemon juice is used within the icing. By no means substitute bottled juice!
- Lemon extract for a taste increase: The ultimate key to lemony baked items is utilizing lemon extract. Through the years of testing lemon recipes, I’ve discovered {that a} mixture of extract and actual lemon zest makes the very greatest lemon taste. It’s simple to search out within the baking aisle at your grocery retailer subsequent to the opposite extracts.
Professional Suggestions for Lemon Cake Success
Listed here are three fast suggestions for baking a lemon cake earlier than you roll up your sleeves and get baking! These notes present slightly little bit of the “why” behind the directions:
- Rub the lemon zest into the sugar. Place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
- Use an aluminum baking pan for greatest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s my go-to for muffins, cookies, bars, breads, and muffins.
- Use parchment paper to simply take away the cake. Reduce the paper so it’s the width of the loaf pan, then permit it to increase on both facet of the pan to make a “sling” for simply eradicating the cake. This helps it cool sooner, which is useful for the reason that cake should be cooled totally earlier than including the glaze.
Professional tip: I like to recommend a 9-inch aluminum sq. pan. You should utilize an 8-inch sq. pan as nicely to make thicker slices. Merely enhance the bake time by 5 to 10 minutes. (Modify primarily based in your oven and pan.)
Serving Solutions
Since this simple lemon cake is extra like a snacking cake, it’s very versatile! Listed here are some methods to serve it:
- Afternoon snack: Reduce into small squares and serve with tea or espresso.
- Easy dessert: It’s easy and scrumptious: no further toppings wanted (although it’s nice with a scoop of vanilla ice cream, too)
- Brunch desk: The brilliant citrus taste makes it a pure match for a spring or summer time brunch unfold.
- Gown it up: High with further lemon zest, contemporary lemon slices, or a small handful of contemporary blueberries or blueberry syrup for a pop of coloration.
Storage and Make-Forward Suggestions
This lemon cake stays extremely moist throughout storage, and turns into even moister over time. Listed here are a couple of notes on making it forward and storing it:
- Make forward: You may make lemon cake upfront and retailer refrigerated or at room temperature, lined in aluminum foil. Ice the cake proper earlier than serving.
- Storage: The cake lasts a minimum of 5 days at room temperature wrapped in aluminum foil or refrigerated for 1 week wrapped in foil. Deliver it to room temperature earlier than having fun with. You can too freeze un-iced cake for as much as 3 months. (Slice it into items and wrap in plastic wrap then a freezer-safe bag or container earlier than freezing.)
Often Requested Questions
I haven’t examined this particular recipe with gluten-free flour, however you could possibly attempt substituting a 1:1 gluten-free baking mix. Nevertheless, it typically ends in a drier cake. Take a look at my gluten-free desserts assortment for extra tried-and-true choices.
Actual buttermilk really makes a distinction within the remaining texture and taste. In a pinch, you can also make a substitute by including 1 tablespoon of lemon juice to 1 cup of normal milk and letting it sit for five minutes.
I’d advocate utilizing two 9 x 9 sq. pans for doubling this recipe.
This recipe is definitely adaptable! Attempt including 1 cup contemporary blueberries (tossed with 1 tablespoon all-purpose flour, so that they don’t sink) for a lemon blueberry variation,.
You could possibly additionally fold in 1 ½ tablespoons poppy seeds for a basic mixture.
Straightforward Lemon Cake
This simple lemon cake recipe has shiny citrus taste in a easy sheet cake that requires no mixer and takes simply half-hour to bake!
- Prep Time: half-hour
- Prepare dinner Time: half-hour
- Complete Time: 1 hour
- Yield: 16 1x
- Class: Dessert
- Technique: Baked
- Delicacies: Dessert
- Eating regimen: Vegetarian
For the lemon cake
- 1 ½ cups (210 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ tablespoons lemon zest (2 medium lemons)
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 2 teaspoons lemon extract
- 1 cup buttermilk
For the icing
- 1 cup powdered sugar
- 2 tablespoons contemporary squeezed lemon juice
- Warmth the oven to 350°F. Butter a 9 x 9-inch baking dish.
- Line the pan with a chunk of parchment paper, minimize in order that it extends on two sides to simply take away it from the pan. Grease the uncovered components of the pan with butter or oil to stop sticking.
- In a small bowl, whisk collectively the flour, baking powder, baking soda, and kosher salt.
- Place the lemon zest in a big bowl with the sugar. Use your fingers to rub the zest into the sugar till it’s aromatic (this prompts the flavour of the zest).
- Whisk within the melted butter till easy. Whisk within the eggs one by one, then the lemon extract. Change to a spatula.
- Add the dry substances and buttermilk and gently stir till easy. Unfold the batter evenly into the ready pan.
- Bake 30 to 35 minutes or till high is gentle golden brown and a toothpick inserted in middle comes out clear.
- Cool 20 minutes within the pan. Use the parchment paper to take away the cake from the pan and permit to chill to room temperature.
- In the meantime, combine collectively the powdered sugar with the lemon juice, including barely extra if essential to get to a thick however pourable consistency. Pour the glaze over the cake and easy with a spatula.
- Reduce into items with a serrated knife throughout the first couple of minutes, earlier than the glaze dries. If desired, high with extra lemon zest or lemon slices. Retailer in a sealed container at room temperature for as much as 3 days or refrigerated for 1 week. (Deliver to room temperature earlier than serving.)
Notes
Storage notes: You can too freeze un-iced cake for as much as 3 months. Slice it into items and wrap in plastic wrap then a freezer-safe bag or container earlier than freezing.
Different lemony baked items to attempt
I completely love baking up lemony treats in spring and summer time! Listed here are a couple of extra baked lemon recipes to attempt:
