This simple lemon cake is bursting with vivid 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 desserts, 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 matches my vibe within the kitchen: uncomplicated baking. Layer desserts are pretty, however typically I don’t really feel like pulling out the mixer or making an attempt to ice a cake. So once I’m craving citrus, I make this lemon cake! Listed here are the explanations I prefer 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 rapidly and you may pour it proper over the cake.

In creating this recipe, I used to be impressed by easy snacking desserts like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. Should you’re in search of a extra concerned layer cake, this one from knowledgeable baker Sally’s Baking Dependancy with cream cheese buttercream seems lovely.

The three key components for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created just lately. Whereas they’re not precisely the identical, they use a few of the similar taste secrets and techniques to attain the very best zingy and zesty lemon taste, together with a lightweight and fluffy texture. Listed here are the three key components you’ll must have readily available:

1. Buttermilk: Buttermilk is the important thing to baking fast breads, muffins and desserts 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 a giant 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 vital, since it may 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 mix 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 here are a 3 fast suggestions for baking a lemon cake to grasp earlier than you roll up your sleeves and go to the recipe to get the baking! These notes present a little bit 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 desserts, cookies, bars, breads, and muffins. (See this text from The Kitchn.)
3. Use parchment paper to simply take away the cake. Lower the paper so it’s the width of the loaf pan, then permit it to increase on both aspect of the pan to make a “sling” for simply eradicating the cake. This helps it cool quicker, which is useful for the reason that cake should be cooled absolutely earlier than including the glaze.

Professional tip: We advocate a 9-inch aluminum sq. pan. You should use an 8-inch sq. pan as nicely to make thicker slices: merely improve the bake time by 5 to 10 minutes (modify 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 here are a number of notes on making it forward and storing it:

• Make forward: You can also make lemon cake upfront and retailer refrigerated or at room temperature, coated in aluminum foil. Ice the cake proper earlier than serving.
• Storage: The cake lasts at the very least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil. For finest outcomes, carry it to room temperature earlier than having fun with. You can too freeze un-iced bread for as much as three months. We advise 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 here are a number of extra baked lemon recipes to strive:

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

Bask 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 fitting candy and citrusy kick! Drizzle with a lemon glaze they usually’re irresistible.…

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