Lemon Sheet Cake

The moist lemon cake is a timeless classic that impresses with its intense citrus aroma and fluffy texture. The secret lies in the perfect balance between sweetness and acidity as well as the careful preparation of the dough.

When I baked this cake for the first time, I was thrilled by how intensely the lemon aroma comes through. The combination of lemon zest and juice in the batter as well as in the glaze ensures a consistent citrus experience that doesn't seem artificial.

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Key Components

• Lemon zest: Contains the essential oils that provide the intense aroma
• Lemon juice: Gives the cake freshness and a pleasant acidity
• Soft butter: Ensures the creamy texture and full flavor
• Eggs: Give the cake stability and airiness
• Lemon glaze: Enhances the citrus aroma and adds a sweet component

Detailed Preparation

Make preparations

Preheat the oven to 200°C top/bottom heat so it has reached the optimal temperature when the batter is ready. Line a baking sheet or frame (approx. 30 x 40 cm) with parchment paper. Thoroughly wash the lemons under warm water and dry them to remove any wax residue. Using a fine grater, grate the peel of the lemons, using only the yellow part as the white can taste bitter. Then halve the lemons and squeeze out the juice. Set aside about 4-5 tablespoons of lemon juice for the later glaze.

Prepare batter

Put the soft butter together with the sugar in a large mixing bowl. Beat with an electric hand mixer or stand mixer on medium to high speed for at least 2 minutes until the mixture is light and fluffy. Add the eggs one at a time and continue to beat for about 30 seconds after each addition until they are fully incorporated. In a separate bowl, mix flour, baking powder, and salt. Gradually add these dry ingredients to the butter-egg mixture and briefly mix on low speed. Finally, add the lemon juice and grated lemon zest and gently fold in until a uniform batter has formed. Do not mix too long to maintain the airiness of the batter.

Bake cake

Pour the finished batter onto the prepared baking sheet and spread evenly with a spatula or dough scraper. Bake the batter for 18-20 minutes in the preheated oven. Baking time may vary depending on the oven, so check with the stick test after about 15 minutes: A wooden skewer or toothpick should remain clean when inserted into the center of the cake. The cake should be golden yellow and slightly pulled away from the edges. After baking, remove the cake from the oven and let it cool completely on a cooling rack.

Prepare glaze and decorate

Once the cake is completely cooled, carefully remove the parchment paper. For the glaze, sift the powdered sugar into a bowl to avoid lumps. Gradually add the reserved lemon juice and stir to a smooth, thick glaze. The consistency should be such that the glaze runs slowly from the spoon but is not too thin. Distribute the finished glaze evenly on the cooled cake and smooth with a spatula or the back of a spoon. Use thinly sliced lemon slices or small pieces for decoration. Let the glaze dry for about 30 minutes before cutting the cake into even pieces.

I've found that this cake tastes even better the day after baking when the flavors have had time to develop. It is excellent for preparing ahead for parties or coffee gatherings and stays moist and aromatic for several days thanks to the high butter content and lemon juice.

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Seasonal Inspiration

With this lemon cake, you have many possibilities for creative variations. I've created an overview with different ideas for you to adapt the basic batter according to your preferences - from fruity combinations with berries to aromatic additions with herbs. This way, you can enjoy the cake all year round and reinterpret it again and again!

Frequently Asked Questions

→ How do I make the cake especially moist?

The cake automatically becomes moist due to the large amount of butter and fresh lemons. It's important not to bake it too long - better do the first toothpick test after 18 minutes.

→ Can I use organic lemons?

Organic lemons are ideal for this recipe since you're using the zest. With conventional lemons, you should thoroughly wash the peel with hot water to remove residues.

→ Can I freeze the cake?

Yes, you can freeze the finished cake without the glaze. Let it thaw at room temperature and only then top it with fresh glaze.

→ How long does the cake keep?

Stored airtight, the lemon cake stays fresh for 4-5 days. It actually becomes even moister over time. In warm temperatures, it's better to keep it in the refrigerator.

→ Can I use limes instead of lemons?

Yes, limes are a great alternative and give the cake a slightly exotic note. You can also use a mixture of lemons and limes.

→ How do I get a smooth glaze without lumps?

Sift the powdered sugar before mixing the glaze. Add the lemon juice spoonful by spoonful and stir well in between until you reach the desired consistency.