Summer Solstice was yesterday so we are officially into summer! In my life, this means BBQ's, picnics, beach trips, and time spent around the pool. All these fun times often finds me cooking and baking for a larger crowd than just the two of us. When I need to make a dessert for a crowd I usually turn to a sheet cake. There isn't the need to stack and frost a cake, they are easy to make, and the baking pan becomes the serving dish! This lemon sheet cake is perfect for spring and summer gatherings.
Lemon Sheet Cake
2 cups all-purpose flour
1/4 cup cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons lemon zest
3/4 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
2 tablespoons fresh lemon juice
3 1/4 cups powdered sugar
1/3 cup fresh lemon juice
Fresh berries and lemon to garnish, if desired
Preheat oven to 350 degrees. Spray a rimmed 18x13-inch baking sheet with baking spray (or butter baking sheet, dish with flour and shake out the excess).
In a mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
In a bowl of 2-cup measuring cup, whisk together the buttermilk, sour cream, and lemon juice; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest for 30 seconds until fragrant and slightly yellow in appearance. Add butter and whip mixture on medium speed until very pale and fluffy. Mix in eggs, one at a time, then blend in vanilla extract.
Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat once more with the flour and buttermilk mixtures, then end by mixing in the last 1/3 of the flour mixture just until combined. Scrape down sides and bottom of bowl with a rubber spatula and fold batter several times to insure it's evenly incorporated. Pour and spread batter evenly into the prepared baking sheet.
Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar and lemon juice in a mixing bowl until smooth, (adding more powdered sugar and/or lemon juice, if necessary, to get the proper consistency). Pour and spread glaze over cooled cake. Chill 20 minutes to help set the glaze. Top with garnishments, if desired.
Recipe adapted from Cooking Classy.