Lemon Sheet Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Granulated sugar: Adds sweetness and helps with the cake's tender crumb.

Buttermilk: Adds moisture and a tangy flavor to the cake.

Unsalted butter: Provides richness and helps with the cake's texture.

Eggs: Bind the ingredients together and add structure.

Lemon zest: Adds a fresh, citrusy flavor to the cake.

Baking soda: Helps the cake rise and become fluffy.

Salt: Enhances the flavors in the cake.

Powdered sugar: Used to make the smooth, sweet lemon glaze.

Lemon juice: Adds tanginess and freshness to the glaze.

When zesting the lemon, make sure to only grate the yellow outer layer and avoid the white pith underneath, as it can be bitter. This will ensure your lemon zest adds a bright, citrusy flavor to the cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and moisture as buttermilk.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slight coconut flavor.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that adds fiber.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor with a slightly different aroma.

• baking soda - Substitute with baking powder: Use 1.5 teaspoon of baking powder for every 0.5 teaspoon of baking soda, but reduce any acidic ingredients slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a blender until it reaches a powdery consistency.

• lemon juice - Substitute with white vinegar: White vinegar provides acidity, though it lacks the citrus flavor. Add a bit of lemon extract for flavor.

• To keep your lemon sheet cake fresh and delicious, allow it to cool completely before storing. This prevents condensation from making the cake soggy.
• Once cooled, cover the cake tightly with plastic wrap or aluminum foil. Alternatively, you can store it in an airtight container to maintain its moisture and flavor.
• If you plan to enjoy the cake within a few days, store it at room temperature in a cool, dry place. It will stay fresh for up to 3 days.
• For longer storage, place the wrapped cake in the refrigerator. This will extend its shelf life to about a week. Remember to let it come to room temperature before serving for the best texture and taste.
• To freeze the lemon sheet cake, first ensure it is completely cool. Cut the cake into individual slices or leave it whole, depending on your preference.
• Wrap each slice or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the cake's flavor.
• Place the wrapped cake or slices in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• The lemon sheet cake can be frozen for up to 3 months. When you're ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
• For a quick thaw, you can microwave individual slices on a low setting for 20-30 seconds, but be cautious not to overheat and dry out the cake.
• Once thawed, drizzle with additional lemon glaze if desired to refresh its zesty flavor before serving.

• Preheat your oven to 300°F (150°C). Place the leftover lemon sheet cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the lemon sheet cake inside and heat for 5-7 minutes. This method will help maintain a slightly crispy exterior while warming the inside.

• For a stovetop method, use a non-stick skillet. Place the cake slice in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes on each side, or until warmed through. This method can give a slight caramelization to the edges.

• If you prefer a steam method, place the cake slice on a heatproof plate or dish. Set it in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the cake soft.

• Oven: Used to bake the cake at the required temperature of 350°F (175°C).

• Baking sheet: The surface on which the cake batter is poured and baked.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Another bowl to mix the wet ingredients separately before combining with the dry ingredients.

• Whisk: Used to whisk together the dry ingredients and to combine the wet ingredients.

• Spatula: Helps in mixing the wet and dry ingredients together and spreading the batter evenly on the baking sheet.

• Measuring cups: Essential for accurately measuring the flour, sugar, buttermilk, and butter.

• Measuring spoons: Used to measure smaller quantities like baking soda, salt, and lemon zest.

• Toothpick: Used to check if the cake is done by inserting it into the center of the cake.

• Cooling rack: Allows the cake to cool slightly before applying the glaze.

• Small bowl: Used to prepare the glaze by mixing powdered sugar and lemon juice.

• Spoon: Helps in mixing the glaze ingredients until smooth.

• Grater: Used to zest the lemons to get the required amount of lemon zest.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will save you time and make the process smoother.

Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients, saving you from manual mixing.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.

Line the baking sheet: Use parchment paper to line the baking sheet, making cleanup faster and easier.

Prepare glaze in advance: Mix the glaze while the cake is baking to save time.