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Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 12 to 16
lemon glazed sheet cake
Ingredients
Cake
10 tablespoons unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temperature
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
Glaze
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 teaspoons grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 tablespoons unsalted butter, room temperature
Candied lemon zest, for serving (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 12 to 16
lemon glazed sheet cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 12 to 16
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 12 to 16
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Yield: Serves 12 to 16
Serves 12 to 16
lemon glazed sheet cake
lemon glazed sheet cake
Ingredients
Ingredients
10 tablespoons unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temperature
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 teaspoons grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 tablespoons unsalted butter, room temperature
Candied lemon zest, for serving (optional)
Directions
Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon-Glazed Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Lemon-Glazed Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
