Lemon Glaze Sheet Cake
Lemon Glaze Sheet Cake
Ingredients
For the Cake
- 1 1/2 cups granulated sugar
- 1 lemon, zested
- 3/4 cups unsalted butter, room temperature
- 3 eggs, room temperature
- 2 teaspoons McCormick lemon extract
- 2 1/4 cups Swans Down cake flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoons fine salt
- 1 cup whole milk, room temperature
For the Glaze
- 1 1/2 cups powdered sugar
- to taste lemon extract
- 3 tablespoons warm water
- extra lemon zest, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a sheet pan with butter and dust it with flour, tapping out any excess. This ensures the cake won't stick.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, add the granulated sugar. Zest the whole lemon directly into the sugar. Use your fingers to rub the lemon zest into the sugar thoroughly. This step is crucial for infusing the sugar with intense lemon flavor.
⏱️ 5 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter until light and fluffy.
⏱️ 3 min
- 4
Add the prepared lemon zest and sugar mixture to the creamed butter in the stand mixer. Mix until well combined and fluffy.
⏱️ 3 min
- 5
In a separate small bowl, crack the room temperature eggs and add the McCormick lemon extract. Whisk lightly to combine.
⏱️ 2 min
- 6
In another medium bowl, combine the Swans Down cake flour, baking powder, and fine salt. Whisk these dry ingredients together until evenly distributed.
⏱️ 2 min
- 7
Gradually add the egg and lemon extract mixture to the butter-sugar mixture in the stand mixer, mixing until just combined after each addition. Then, alternate adding the dry ingredients and the room temperature whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until the dry ingredients are incorporated after each addition. Be careful not to overmix the batter, as this can lead to a dense cake; a light and airy texture is desired.
⏱️ 5 min
- 8
Pour the mixed cake batter into the prepared sheet pan and spread it evenly with a spatula.
⏱️ 1 min
- 9
Place the pan into the preheated oven and bake for approximately 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 30 min•🌡️ 350
- 10
While the cake bakes, prepare the glaze. In a bowl, combine the powdered sugar, lemon extract (to taste), and warm water. Stir the ingredients together with a spatula until the glaze is smooth and pourable.
⏱️ 3 min
- 11
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, pour the prepared glaze evenly over the top of the warm cake. Use a spatula to spread the glaze across the entire surface.
⏱️ 2 min
- 12
Sprinkle extra lemon zest over the glazed cake for garnish. Allow the glaze to set slightly before cutting into slices and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Glaze Sheet Cake
For the Cake
- 1 1/2 cups granulated sugar
- 1 lemon, zested
- 3/4 cups unsalted butter, room temperature
- 3 eggs, room temperature
- 2 teaspoons McCormick lemon extract
- 2 1/4 cups Swans Down cake flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoons fine salt
- 1 cup whole milk, room temperature
For the Glaze
- 1 1/2 cups powdered sugar
- to taste lemon extract
- 3 tablespoons warm water
- extra lemon zest, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a sheet pan with butter and dust it with flour, tapping out any excess. This ensures the cake won't stick.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, add the granulated sugar. Zest the whole lemon directly into the sugar. Use your fingers to rub the lemon zest into the sugar thoroughly. This step is crucial for infusing the sugar with intense lemon flavor.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter until light and fluffy.
⏱️ 3 min - 4
Add the prepared lemon zest and sugar mixture to the creamed butter in the stand mixer. Mix until well combined and fluffy.
⏱️ 3 min - 5
In a separate small bowl, crack the room temperature eggs and add the McCormick lemon extract. Whisk lightly to combine.
⏱️ 2 min - 6
In another medium bowl, combine the Swans Down cake flour, baking powder, and fine salt. Whisk these dry ingredients together until evenly distributed.
⏱️ 2 min - 7
Gradually add the egg and lemon extract mixture to the butter-sugar mixture in the stand mixer, mixing until just combined after each addition. Then, alternate adding the dry ingredients and the room temperature whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until the dry ingredients are incorporated after each addition. Be careful not to overmix the batter, as this can lead to a dense cake; a light and airy texture is desired.
⏱️ 5 min - 8
Pour the mixed cake batter into the prepared sheet pan and spread it evenly with a spatula.
⏱️ 1 min - 9
Place the pan into the preheated oven and bake for approximately 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 30 min•🌡️ 350 - 10
While the cake bakes, prepare the glaze. In a bowl, combine the powdered sugar, lemon extract (to taste), and warm water. Stir the ingredients together with a spatula until the glaze is smooth and pourable.
⏱️ 3 min - 11
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, pour the prepared glaze evenly over the top of the warm cake. Use a spatula to spread the glaze across the entire surface.
⏱️ 2 min - 12
Sprinkle extra lemon zest over the glazed cake for garnish. Allow the glaze to set slightly before cutting into slices and serving.
⏱️ 1 min