A delightful and tangy lemon-flavored cake, perfect for a summer treat or afternoon tea.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, combine milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour into pan: Pour the batter into the prepared baking pan.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Frost: Pour the lemon glaze over the cooled cake and let it set before serving.
Enjoy your tangy and delicious Lemon Sheet Cake!