Lemon Sheet Cake

 



Ingredients

Cake

2 cups (248g) all-purpose flour 

1/4 cup (34g) cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups (310g) granulated sugar

2 Tbsp (10g) lemon zest

3/4 cup (170g) unsalted butter

4 large eggs

1 tsp vanilla extract

1/2 cup (120ml) buttermilk

1/2 cup (120g) sour cream

2 Tbsp fresh lemon juice

Glaze and toppings

3 1/4 cups (390g) powdered sugar

1/3 cup (80ml) fresh lemon juice

Fresh strawberries, raspberries or blueberries for topping

Sliced lemons and mint leaves, for decoration (optional)

Instructions

Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking 

sheet (average size cookie sheet), dust with flour then shake out 

excess. 

In a mixing bowl whisk together flour, cornstarch, baking powder, 

baking soda and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle 

attachment, mix together sugar and lemon zest for 30 seconds until 

fragrant and slightly yellow in appearance. 

Add butter and whip mixture on medium speed until very pale and 

fluffy. Mix in eggs one at a time then blend in vanilla extract. 

In a bowl or 2-cup liquid measuring cup whisk together buttermilk, 

sour cream and 2 Tbsp lemon juice. Add 1/3 of the flour mixture to 

the butter mixture and mix on low speed just until combined then add 

in 1/2 of the buttermilk mixture and mix just until combined. 

Repeat once more with flour and buttermilk then end by mixing in last 

1/3 of the flour mixture just until combined. Scrape down sides and 

bottom of bowl with a rubber spatula and fold batter several times to 

ensure it's evenly incorporated. 

Pour and spread batter evenly onto prepared baking sheet . Bake 

 25 minutes until toothpick inserted into center comes out clean. Cool

 completely on a wire rack.

In a mixing bowl whisk together powdered sugar and lemon juice until 

smooth . 

Pour and spread glaze over cooled cake. Chill 20 minutes to help set 

glaze . Top with berries, lemon slices and mint just before serving.




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