Lemon Sheet Cake With Lemon Glaze Recipes

EASY LEMON SHEET CAKE

Steps:

• Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
• Add eggs, one at a time and beat until just combined after adding each egg.
• Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
• In a small bowl combine the flour, baking powder, and salt.
• Add the dry ingredients to the bowl of the stand mixer, beat until combined.
• Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Poke holes into the cake with a toothpick while it's still warm.
• In a bowl combine the powdered sugar and the juice of one lemon until the powdered sugar is incorporated and the consistency is runny. Add a little bit more juice if the mixture is too dry.
• Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature.
• If you want you can decorate the cake with candied lemon slices.

LEMON SHEET CAKE WITH LEMON GLAZE

Steps:

• Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
• In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
• Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
• Pour the wet ingredients into the dry ingredients and stir or beat until combined.
• Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
• Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
• Let the cake cool completely on a wire cooling rack.
• When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
• Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
• Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
• Store on the counter for the first 2-3 days, then store in the fridge.

BEST LEMON SHEET CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
• Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
• Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
• Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
• Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

LEMON SHEET CAKE

Steps:

• In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

LEMON SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
• Add the lemon cake mix, mix until incorporated.
• Add the can of lemon pie filling; mix until blended well.
• Spread into a greased 15x10x1-inch baking pan.
• Bake for 20 minutes.
• Cool before frosting.
• In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
• Stir in vanilla extract.
• Spread over cake; then refrigerate until frosting hardens up abit.
• Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.