Tangy lemon sheet cake

Tangy lemon sheet cake

Based on 30 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
34 g
flour
tsp
salt
tbsp
baking powder
18 ml
milk (whole)
¼
lemons (zest and juice)
22½ g
butter
25 g
sugar
tsp
vanilla sugar (divided)
eggs
40 g
crème fraîche (cold)
8 g
powdered sugar
butter for greasing
flour for dusting
red food coloring for garnish
sprinkles for garnish
MetricImperial

Utensils

rectangular cake pan, oven, fine grater, small mixing bowl or measuring cup, whisk, medium mixing bowl, rubber spatula, large mixing bowl, stand mixer or hand mixer with beaters, cooling rack

How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-test-a-cake-for-doneness

How to test a cake for doneness

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal300
Fat15 g
Protein7 g
Carb38 g
  • Step 1/5

    Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.
    • ¼ lemons (zest and juice)
    • 34 g flour
    • tsp salt
    • tbsp baking powder
    • 18 ml whole milk
    • butter for greasing
    • flour for dusting
    • rectangular cake pan
    • oven
    • fine grater
    • small mixing bowl or measuring cup
    • whisk
    • medium mixing bowl

    Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.

  • Step 2/5

    Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.
    • 22½ g butter
    • 25 g sugar
    • tsp vanilla sugar
    • eggs
    • rubber spatula
    • large mixing bowl
    • stand mixer or hand mixer with beaters

    Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.

  • Step 3/5

    Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.
    • oven
    • cooling rack

    Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.

  • Step 4/5

    Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.
    • 40 g crème fraîche
    • 8 g powdered sugar
    • tsp vanilla sugar
    • red food coloring
    • stand mixer or hand mixer with beaters
    • medium mixing bowl

    Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.

  • Step 5/5

    Smooth frosting over cake, decorate with sprinkles if desired, and enjoy!
    • sprinkles
    • rubber spatula

    Smooth frosting over cake, decorate with sprinkles if desired, and enjoy!

  • Enjoy your meal!

    Tangy lemon sheet cake

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