Lemon Sheet Cake

Buttermilk keeps this citrusy lemon sheet cake extra moist. Top with a light lemon glaze frosting for a refreshingly light dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 470kcal

Ingredients

2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup butter (melted)
1/4 cup fresh lemon juice
3/4 cup boiling water
2 large eggs (beaten)
1/2 cup buttermilk
2 teaspoons vanilla extract
Zest of one lemon

Frosting

1/2 cup butter (melted)
4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons lemon juice
lemon zest for garnish

Instructions

Preheat oven to 400 degrees F.
Grease 11x17 rimmed baking sheet with non-stick cooking spray.
In a large bowl, whisk together sugar, flour, baking soda and salt.
Stir in melted butter and boiling water and lemon juice.
Mix in vanilla, buttermilk, eggs and lemon zest. Stir until smooth.
Pour batter into baking sheet and bake for 15-17 minutes. (Until toothpick inserted comes out clean.)
Cool cake for 15 minutes.
In a medium bowl, stir together melted butter, powdered sugar, milk, vanilla and lemon juice. Stir until smooth.
Spread frosting on cake.
Top with extra lemon zest for garnish.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition