Lemon Velvet Sheet Cake
Lemon Velvet Sheet Cake is like a long tall glass of lemonade in a sheet pan...tart and tangy and oh so inviting. This easy vintage inspired lemon cake is a potluck classic!
Servings: 16 servings
Ingredients
- 2 cups granulated sugar
- zest of 2 lemons
- 3 large eggs
- 3/4 cup vegetable oil (I used canola, you can use a light olive oil if you like)
- 1 tsp lemon paste (optional)
- 1/4 cup lemon juice
- 1 cup sour cream, creme fraiche, or full fat yogurt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
glaze
- 3 cups confectioner's sugar
- 5 Tbsp lemon juice (plus more if needed)
Instructions
- Preheat oven to 350F. Lightly butter and flour a 9x13 pan.
- Put the sugar and lemon zest in a food processor and process until they are completely combined and the sugar is pale yellow and fragrant.
- Put the lemon sugar in a large mixing bowl and whisk in the eggs, oil, and lemon paste.
- Whisk in the lemon juice and sour cream, and get it as smooth as you can, but don't worry about little lumps.
- Whisk in the baking soda, baking powder, and salt. Then fold in the flours. Note: the batter will be somewhat lumpy.
- Pour the batter into the preapred pan and bake for 30-33 minutes just until the cake is firm to the touch and is starting to turn golden.
- Cool for 15 minutes before spreading the glaze over the entire surface.
glaze
- Whisk or process your sugar and lemon juice together until smooth. Add a bit more lemon juice if you feel that your glaze is too thick.
- Spread evenly over the warm (but not hot) cake. Let cool before slicing. Note: if you want very sharp slices, make sure you let the glaze completely harden before you cut into it.
Notes
*recipe adapted from Jessie Sheehan