Tuesday, August 5, 2025

Lemon Sheet Cake

 

This one comes from The Recipe Rebel and was a summer favorite! A lighter version of our regular chocolate sheet cake!

Ingredients

  • 1 cup salted butter (melted) let cool to room temperature
  • 2 cups granulated sugar (400 grams)
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  •  cups all purpose flour (293 grams)
  • 1 cup hot water

Frosting

  • 3 cups powdered icing sugar
  • ½ cup butter melted
  • 2-3 tablespoons lemon juice
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
  • In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
  • Add milk, baking soda and vanilla and whisk until combined.
  • Zest and juice 2 lemons.
  • Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
  • Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.