Description
A bright and fresh lemon sheet cake that delivers a refreshing burst of flavor, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully mixed in.
- Mix in the buttermilk, lemon zest, and lemon juice until well combined.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients, mixing until just combined.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For best results, always use fresh lemons and make sure ingredients are at room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg