This simple lemon cake is bursting with shiny citrus taste! A fast sheet cake with easy icing and no mixer required, it’s the right candy deal with for any event.

The times are getting brighter and hotter, and it’s the time that Alex and I begin craving the flavors of sunshine. Right here’s a cake recipe I created to match that temper: this simple lemon cake! My experience as a recipe developer is in easy baking, like sheet muffins, simple muffins, and fast breads.

So this new lemon-infused recipe is quick and straightforward: a moist cake with a luscious tender crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away items from my recipe testing to family and friends, they usually all couldn’t cease exclaiming how tasty it was.

Bounce to the recipe—now.

Why to make this simple lemon cake

This lemon cake suits my vibe within the kitchen: uncomplicated baking. Layer muffins are beautiful, however usually I don’t really feel like pulling out the mixer or trying to ice a cake. So after I’m craving citrus, I make this lemon cake! Listed below are the explanations I wish to make it:

• It’s a sheet cake, made in a sq. baking dish. No must stack and layer!
• There’s no mixer required. All you want are two bowls, a whisk and a spatula.
• You don’t want to attend for butter to return to room temperature. This one makes use of melted butter so there’s no want to attend.
• The two ingredient icing is made in 2 minutes. This simple lemon glaze comes collectively shortly and you’ll pour it proper over the cake.

In creating this recipe, I used to be impressed by easy snacking muffins like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. If you happen to’re on the lookout for a extra concerned layer cake, this one from skilled baker Sally’s Baking Dependancy with cream cheese buttercream appears lovely.

The three key components for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created not too long ago. Whereas they’re not precisely the identical, they use among the identical taste secrets and techniques to attain the most effective zingy and zesty lemon taste, together with a light-weight and fluffy texture. Listed below are the three key components you’ll must have readily available:

1. Buttermilk: Buttermilk is the important thing to baking fast breads, muffins and muffins with a young crumb. As I point out on this lemon bread recipe, I discovered the significance of buttermilk from skilled baker and creator Sarah Kieffer. After utilizing it in recipes, I’ve seen an enormous distinction within the texture of our baked items! Don’t be tempted to make a substitution.
2. Actual lemons: Lemon zest provides a zingy taste to the cake, and lemon juice is used within the icing. Utilizing lemon juice within the cake isn’t needed, since it will possibly add a bitter taste.
3. Lemon extract: The ultimate key to lemony baked items is utilizing lemon extract! Over years of testing, we’ve discovered a mixture of extract and actual lemon zest makes the very finest lemon taste. It’s simple to seek out within the baking aisle at your grocery subsequent to the opposite extracts.

A couple of fast suggestions for baking

Listed below are a 3 fast suggestions for baking a lemon cake to know earlier than you roll up your sleeves and go to the recipe to get the baking! These notes present somewhat little bit of the “why” behind the directions:

1. For the strongest citrus taste, rub the lemon zest into the sugar. Place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
2. Use an aluminum baking pan for finest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s our go-to for muffins, cookies, bars, breads, and muffins. (See this text from The Kitchn.)
3. Use parchment paper to simply take away the cake. Minimize the paper so it’s the width of the loaf pan, then enable it to increase on both facet of the pan to make a “sling” for simply eradicating the cake. This helps it cool quicker, which is useful because the cake should be cooled absolutely earlier than including the glaze.

Professional tip: We suggest a 9-inch aluminum sq. pan. You should utilize an 8-inch sq. pan as properly to make thicker slices: merely improve the bake time by 5 to 10 minutes (alter based mostly in your oven and pan).

Make forward and storage data

This lemon cake stays extremely moist throughout storage, and in reality it turns into even moister over time. Listed below are a number of notes on making it forward and storing it:

• Make forward: You can also make lemon cake prematurely and retailer refrigerated or at room temperature, lined in aluminum foil. Ice the cake proper earlier than serving.
• Storage: The cake lasts not less than 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil. For finest outcomes, deliver it to room temperature earlier than having fun with. You may also freeze un-iced bread for as much as 3 months. We recommend slicing it into items and wrapping it in plastic wrap then a freezer-safe bag or container earlier than freezing.

Extra of our favourite lemony baked items

We completely love baking up lemony treats in spring and summer season! Listed below are a number of extra baked lemon recipes to attempt:

01

Basic Lemon Bars

This simple lemon bars recipe (aka lemon squares) has all of Grandma’s secrets and techniques! A zingy custard tops a thick shortbread…

02

Glazed Lemon Bread

Take pleasure in citrus bliss with this fluffy lemon bread recipe! Its smooth texture, vibrant lemon taste, and zingy glaze make…

03

Lemon Blueberry Muffins

These lemon blueberry muffins have simply the best candy and citrusy kick! Drizzle with a lemon glaze they usually’re irresistible.…

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