This simple lemon cake is bursting with vibrant citrus taste! A fast sheet cake with easy icing and no mixer required, it’s the proper 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 truffles, 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.

Leap to the recipe—now.

Why to make this simple lemon cake

This lemon cake suits my vibe within the kitchen: uncomplicated baking. Layer truffles are pretty, 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 prefer to make it:

• It’s a sheet cake, made in a sq. baking dish. No have to 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 truffles like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. In the event you’re on the lookout for a extra concerned layer cake, this one from skilled baker Sally’s Baking Dependancy with cream cheese buttercream seems lovely.

The three key elements for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created lately. Whereas they’re not precisely the identical, they use a few of the similar taste secrets and techniques to realize the most effective zingy and zesty lemon taste, together with a light-weight and fluffy texture. Listed below are the three key elements you’ll have to have available:

1. Buttermilk: Buttermilk is the important thing to baking fast breads, muffins and truffles with a young crumb. As I point out on this lemon bread recipe, I realized 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 obligatory, 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 mixture of extract and actual lemon zest makes the very greatest lemon taste. It’s simple to seek out within the baking aisle at your grocery subsequent to the opposite extracts.

A couple of fast ideas for baking

Listed below are a 3 fast ideas 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 just a little 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 greatest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s our go-to for truffles, 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 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 for the reason that cake should be cooled totally 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 enhance the bake time by 5 to 10 minutes (regulate primarily based in your oven and pan).

Make forward and storage information

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

• Make forward: You may 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 greatest outcomes, convey it to room temperature earlier than having fun with. You too can freeze un-iced bread for as much as 3 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 time! Listed below are a couple of extra baked lemon recipes to strive:

01

Traditional 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 gentle texture, vibrant lemon taste, and zingy glaze make…

03

Lemon Blueberry Muffins

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

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