Lemon Cake

An easy lemon sheet cake recipe that is made in a 9×13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better the next day!

Yield:
12 slices
Category:
Desserts
Cuisine:
German

INGREDIENTS:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 organic lemons, zest and juice
  • 1 tsp vanilla extract, or vanilla sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup powdered sugar
  • candied lemons, optional

DIRECTIONS:

  1. Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
  3. Add eggs, one at a time and beat until just combined after adding each egg. Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
  4. In a small bowl combine the flour, baking powder, and salt. Add the dry ingredients to the bowl of the stand mixer, beat until combined.
  5. Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Poke holes into the cake with a toothpick while it's still warm. In a bowl combine the powdered sugar and as much of the remaining lemon juice until the powdered sugar is incorporated and the consistency is thick but still runny.
  7. Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature. If you want you can decorate the cake with candied lemon slices.

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