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.
Equipment
- Mixing Bowl
- Sheet Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Sifted to eliminate lumps.
- 1.5 cups Granulated Sugar For sweetness and moisture.
- 2 teaspoons Baking Powder Leavening agent for rising.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 0.5 cups Unsalted Butter Softened to room temperature.
- 3 large Eggs Provides structure.
- 1 cup Milk Whole milk preferred.
- 2 lemons Lemon Zest Zest only the yellow part.
- 0.25 cups Lemon Juice Freshly squeezed.
Drizzle
- 1 cup Powdered Sugar For the glaze.
- 2 tablespoons Water To thin the glaze.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a sheet pan by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until evenly mixed.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the lemon drizzle by mixing powdered sugar with enough water to create a thick but pourable glaze.
- Let the cake cool in the pan for about 10 minutes, then poke holes in the top.
- Drizzle the lemon glaze over the warm cake.
- Allow the cake to cool completely before slicing.
- Serve at room temperature and enjoy!
Notes
This cake can be served plain or dressed up with fresh berries for a more elegant presentation.