Moist Sheet Lemon Cake (Print Version)
# Ingredients:
→ For the cake batter
01 -
6 large eggs, at room temperature
02 -
1 2/3 cups (320g) granulated sugar
03 -
1 teaspoon vanilla extract or 1 packet vanilla sugar
04 -
1 1/2 cups (350g) unsalted butter, softened
05 -
2 3/4 cups (350g) all-purpose flour
06 -
1 tablespoon (15g) baking powder
07 -
2 organic lemons (juice and zest)
→ For the glaze
08 -
2 cups (250g) powdered sugar
09 -
Colored sugar sprinkles for decoration (optional)
# Instructions:
01 -
Wash the lemons thoroughly, especially if using organic ones for zest. Zest the lemons using a fine grater, then juice them and set both aside.
02 -
In a large bowl, beat the eggs with the sugar and vanilla until light and fluffy, about 3-4 minutes. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture and softened butter to the egg mixture, alternating between the two. Finally, stir in the lemon juice and zest until just combined.
03 -
Spread the batter evenly onto a parchment-lined baking sheet (approximately 12×16 inches or 30×40 cm). Bake in a preheated oven at 340°F (170°C) with fan/convection for 20-25 minutes, until a wooden skewer inserted in the center comes out clean and the top is lightly golden.
04 -
In a bowl, mix the powdered sugar with just enough fresh lemon juice to create a thick, pourable glaze. Start with a tablespoon of juice and add more drops as needed until you reach the desired consistency.
05 -
While the cake is still warm, poke it all over with a fork or wooden skewer. Pour the glaze evenly over the surface, using a spatula to spread it if necessary. If desired, immediately sprinkle with colored sugar decorations before the glaze sets.
# Notes:
01 -
This cake tastes best when allowed to cool completely before slicing, giving the flavors time to develop and the glaze to set.
02 -
Using organic lemons is highly recommended for the zest to avoid any pesticides or wax coatings.