Simple Lemon Drizzle Sheet Pan Cake

The Simple Lemon Drizzle Sheet Pan Cake is a delightful treat that perfectly balances sweet and tart flavors, making it an irresistible option for any occasion. This cake is light, fluffy, and bursting with fresh lemon zest, which elevates its taste to a whole new level. Ideal for weeknight desserts or family gatherings, this cake can be made quickly and feeds a crowd, ensuring everyone gets a taste of its refreshing flavor. Its standout quality lies in its simplicity; the sheet pan method means less fuss and more fun, making it accessible for bakers of all skill levels. Whether you are serving it at a picnic, for afternoon tea, or as a sweet end to a family dinner, the Simple Lemon Drizzle Sheet Pan Cake is sure to become a favorite.

Why You’ll Love This Recipe?

There are several compelling reasons to fall in love with the Simple Lemon Drizzle Sheet Pan Cake. First and foremost, the flavor profile is exceptional. The bright citrus notes from the lemons create a refreshing, zesty taste that is truly invigorating. This cake is not overly sweet, allowing the natural tartness of the lemon to shine through, making it perfect for those who prefer a lighter dessert. Secondly, the ease of preparation is a major highlight. With minimal ingredients and straightforward instructions, even novice bakers can whip up this cake with confidence. The sheet pan method allows for a quick bake, ensuring you can have this delicious treat ready in no time. Lastly, the versatility of the Simple Lemon Drizzle Sheet Pan Cake makes it a great addition to any occasion. It can be served plain, dusted with powdered sugar, or dressed up with fresh berries for a more elegant presentation.

Ingredients :

To prepare the Simple Lemon Drizzle Sheet Pan Cake, you will need the following ingredients:

• All-Purpose Flour: This is the base of your cake, providing structure and texture. For this recipe, you will need 2 cups of all-purpose flour. Make sure to sift it to eliminate lumps and ensure an even consistency.
• Granulated Sugar: Essential for sweetness, you will need 1 ½ cups of granulated sugar. It not only sweetens the cake but also contributes to its moistness and helps create a lovely golden crust.
• Baking Powder: This leavening agent is crucial for helping the cake rise. You will need 2 teaspoons of baking powder, which will create bubbles in the batter, leading to a light and airy texture.
• Salt: Just a pinch of salt (½ teaspoon) enhances the flavor of the cake and balances the sweetness. It’s an essential ingredient that brings out the lemon’s brightness.
• Unsalted Butter: You will need ½ cup (1 stick) of unsalted butter, softened to room temperature. Butter adds richness and moisture, giving the cake its tender crumb.
• Eggs: For this recipe, 3 large eggs are required. Eggs provide structure and stability, helping the cake to rise and hold its shape.
• Milk: You will need 1 cup of milk, which keeps the cake moist and adds richness. Whole milk is preferred for its creaminess, but any milk variety will work.
• Lemon Zest: The zest of 2 lemons is crucial for that aromatic citrus flavor. Make sure to zest only the yellow part of the peel to avoid the bitter white pith.
• Lemon Juice: Freshly squeezed juice from 2 lemons (about ¼ cup) is essential for adding brightness and moisture to the cake. It complements the zest beautifully.
• Powdered Sugar: For the drizzle, you will need 1 cup of powdered sugar, which creates a sweet, glossy finish that enhances the lemon flavor.
• Water: A few tablespoons of water are necessary to thin the glaze to the desired consistency.

How to Make Simple Lemon Drizzle Sheet Pan Cake ?

To create the Simple Lemon Drizzle Sheet Pan Cake, follow these detailed steps:

1. Preheat your oven to 350°F (175°C). This is a crucial step as it ensures that the cake bakes evenly.
2. Prepare a sheet pan (approximately 18×13 inches) by greasing it with butter or lining it with parchment paper. This will prevent the cake from sticking and make for easy removal.
3. In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk them together until evenly mixed. This helps to aerate the flour and distribute the leavening agent.
4. In a separate bowl, cream together the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air, giving the cake a delightful texture.
5. Add the 3 large eggs one at a time, beating well after each addition. This helps to emulsify the mixture, creating a smooth batter.
6. Next, mix in the zest of 2 lemons and the juice from 2 lemons. The mixture should smell incredibly fresh and citrusy at this point.
7. Now, gradually add the dry ingredients to the wet mixture, alternating with the 1 cup of milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
8. Pour the batter into the prepared sheet pan and smooth the top with a spatula. Make sure it is evenly distributed to ensure uniform baking.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake should be a golden brown color.
10. While the cake is baking, prepare the lemon drizzle. In a bowl, mix 1 cup of powdered sugar with enough water to create a thick but pourable glaze. Start with 2 tablespoons of water and adjust as needed.
11. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. This cooling period is important as it allows the cake to set.
12. After cooling, flip the cake onto a wire rack or keep it in the pan. Use a toothpick or fork to poke small holes in the top of the cake. This will allow the lemon drizzle to soak in.
13. Drizzle the prepared lemon glaze over the warm cake, ensuring it seeps into the holes. The glaze adds a sweet and tangy finish to the cake.
14. Allow the cake to cool completely before slicing. This will ensure clean cuts and a beautiful presentation.
15. Serve the Simple Lemon Drizzle Sheet Pan Cake at room temperature, and enjoy!

Tips for Variations:

The Simple Lemon Drizzle Sheet Pan Cake serves as a fantastic base for several delightful variations. Here are some creative ideas to elevate your cake:

• Berry Infusion: Fold in 1 to 2 cups of fresh berries, such as blueberries or raspberries, into the batter before baking. This addition not only adds flavor but also a pop of color, making the cake visually appealing.
• Coconut Twist: Incorporate ½ cup of shredded coconut into the batter for a tropical touch. This will add texture and a subtle flavor that pairs beautifully with the lemon.
• Glazed Lemon Slices: Top the cooled cake with thin slices of lemon that have been candied in sugar syrup. This will not only enhance the lemon flavor but also provide a beautiful decoration.
• Lemon Poppy Seed Variation: Add 2 tablespoons of poppy seeds to the batter for an added crunch and a lovely visual effect. This classic combination with lemon is sure to be a hit.
• Chocolate Drizzle: For a different flavor profile, consider drizzling the top with melted dark chocolate instead of a lemon glaze. The bitterness of the chocolate pairs surprisingly well with the tart lemon.
• Layered Cake: Instead of a single sheet pan, divide the batter into two round cake pans. Once cooled, layer them with lemon curd or whipped cream in between for a more sophisticated dessert.
• Spiced Variation: Add a teaspoon of ground ginger or cinnamon to the batter for a warm spice element. This can be especially comforting during cooler months.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to cater to gluten-sensitive individuals. Ensure that the blend contains xanthan gum for proper texture.
• Decorative Toppings: Enhance the presentation by topping the cake with edible flowers or a sprinkle of edible glitter. This makes it perfect for special occasions.

Serving Suggestions:

When it comes to serving the Simple Lemon Drizzle Sheet Pan Cake, there are numerous creative ways to present this delightful dessert. Here are some ideas:

• Afternoon Tea: This cake is perfect for afternoon tea gatherings. Slice it into squares and serve alongside a selection of herbal teas or lemon-infused beverages.
• Picnics: The sheet pan format makes it easy to transport, making it a great addition to picnics. Pack slices in a container and enjoy with fresh fruit.
• Birthday Celebrations: For a birthday party, consider decorating the cake with whipped cream and berries. This adds a festive touch and makes it suitable for celebrations.
• Seasonal Pairings: Pair the cake with seasonal fruits like strawberries in the summer or warm spiced apples in the fall, enhancing the overall flavor experience.
• Storage Tips: Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate, but allow it to come to room temperature before serving for the best flavor.
• Brunch Events: Serve this cake at brunch events with a side of yogurt or a fruit salad. The lightness of the cake complements a variety of brunch dishes.
• Gifting: The Simple Lemon Drizzle Sheet Pan Cake makes for a lovely homemade gift. Wrap slices in parchment paper and tie with string for a charming presentation.
• Celebratory Occasions: This cake is a fantastic option for Ramadan or other special occasions. Its refreshing flavor offers a delightful end to any meal.

FAQ:

How do I store leftovers?

To store leftovers of the Simple Lemon Drizzle Sheet Pan Cake, place slices in an airtight container at room temperature for up to three days. If you prefer, refrigerate them for extended freshness, but allow the cake to return to room temperature before serving for optimal flavor.

Can I freeze this recipe?

Yes, you can freeze the Simple Lemon Drizzle Sheet Pan Cake. Wrap slices tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight or at room temperature for a few hours.

What can I use instead of eggs in this recipe?

If you are looking for an egg substitute for the Simple Lemon Drizzle Sheet Pan Cake, consider using unsweetened applesauce. Use ¼ cup of applesauce for each egg. This will help bind the ingredients and maintain moisture.

Can I make this as a layered cake?

Absolutely! You can divide the batter into two round cake pans to create a layered cake. Once baked and cooled, layer the cakes with lemon curd or whipped cream for a more elegant presentation.

How can I enhance the lemon flavor?

To enhance the lemon flavor in the Simple Lemon Drizzle Sheet Pan Cake, you can increase the amount of lemon zest or juice. Additionally, adding a lemon syrup drizzle after baking can intensify that citrusy goodness.