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

The times are getting brighter and hotter, and it’s the time that Alex and I get started yearning the flavors of light. Right here’s a cake recipe I created to compare that temper: this simple lemon cake! My experience as a recipe developer is in easy baking, like sheet desserts, simple cakes, and fast breads.

So this new lemon-infused recipe is speedy and simple: a humid cake with a luscious mushy crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away items from my recipe checking out to family and friends, they usually all couldn’t prevent exclaiming how tasty it used to be.

Leap to the recipe—now.

Why to make this simple lemon cake

This lemon cake suits my vibe within the kitchen: clear-cut baking. Layer desserts are beautiful, however continuously I don’t really feel like pulling out the mixer or making an attempt to ice a cake. So once I’m yearning citrus, I make this lemon cake! Listed below are the explanations I love to make it:

• It’s a sheet cake, made in a sq. baking dish. No want 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 stay up for butter to come back to room temperature. This one makes use of melted butter so there’s no want to wait.
• The two factor icing is made in 2 mins. This simple lemon glaze comes in combination temporarily and you’ll be able to pour it proper over the cake.

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

The three key elements for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created not too long ago. Whilst they’re now not precisely the similar, they use one of the vital similar taste secrets and techniques to succeed in the most efficient zingy and zesty lemon taste, in conjunction with a gentle and fluffy texture. Listed below are the 3 key elements you’ll want to have readily available:

1. Buttermilk: Buttermilk is the important thing to baking fast breads, cakes 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 the usage of it in recipes, I’ve noticed a large 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. The usage of lemon juice within the cake isn’t essential, since it could actually upload a bitter taste.
3. Lemon extract: The general key to lemony baked items is the usage of lemon extract! Over years of checking out, we’ve discovered a mix of extract and actual lemon zest makes the very easiest lemon taste. It’s simple to seek out within the baking aisle at your grocery subsequent to the opposite extracts.

A couple of fast guidelines for baking

Listed below are a 3 fast guidelines for baking a lemon cake to grasp sooner than you roll up your sleeves and cross to the recipe to get the baking! Those notes supply just a little little bit of the “why” in the back of the directions:

1. For the most powerful citrus taste, rub the lemon zest into the sugar. Position the zest within the sugar and use your arms to rub the zest into the sugar. This turns on the crucial oils within the zest, serving to it to style extra lemony.
2. Use an aluminum baking pan for easiest effects. An aluminum pan bakes extra flippantly than ceramic or glass, and it’s our go-to for desserts, cookies, bars, breads, and cakes. (See this newsletter 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 permit it to increase on all sides of the pan to make a “sling” for simply taking out the cake. This is helping it cool sooner, which is useful for the reason that cake should be cooled totally sooner than including the glaze.

Professional tip: We suggest a 9-inch aluminum sq. pan. You’ll be able to use an 8-inch sq. pan as smartly to make thicker slices: merely build up the bake time by way of 5 to ten mins (alter in keeping with your oven and pan).

Make forward and garage data

This lemon cake remains extremely wet all over garage, and if truth be told it turns into even moister through the years. Listed below are a couple of notes on making it forward and storing it:

• Make forward: You’ll be able to make lemon cake prematurely and retailer refrigerated or at room temperature, lined in aluminum foil. Ice the cake proper sooner than serving.
• Garage: The cake lasts a minimum of 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil. For easiest effects, carry it to room temperature sooner than playing. You’ll be able to additionally freeze un-iced bread for as much as 3 months. We propose reducing it into items and wrapping it in plastic wrap then a freezer-safe bag or container sooner 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 couple of extra baked lemon recipes to take a look at:

01

Vintage 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

Delight in citrus bliss with this fluffy lemon bread recipe! Its cushy texture, colourful lemon taste, and zingy glaze make…

03

Lemon Blueberry Cakes

Those lemon blueberry cakes have simply the precise candy and citrusy kick! Drizzle with a lemon glaze they usually’re impossible to resist.…

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