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Spring time always has me craving lemon! On everything!
And lately, I have been very into sheet cakes. So, a lemon sheet cake seemed like a natural choice. Thin slices of moist cake, with a lemony-sweet icing. This cake is so moist- think très leche cake! The batter is infused with fresh lemon zest and lemon juice. I also added a bit of orange juice, but you can go all-lemon.
◊ Use freshly squeezed lemon juice. Skip the stuff from the bottle.
◊ Use fresh lemon zest. Always! Just do it.
◊ Pour glaze over the cake when it's still warm. Then, quickly spread before the glaze begins to set.
◊ Plan a fun topping- sprinkles, lemon zest, cookie crumbs, etc. Sometimes a few air bubbles will set into the icing.
◊ Store cake in the fridge.
◊ For best results- leave cake in the fridge overnight. Then, slice and enjoy the next day.
◊ Cut the cake with a plastic knife. This will keep your sheet pan from scratching, plus it will slice through the cake and icing a bit smoother.
The major difference involves the size of the cake pan. Sheet cakes use a large, shallow pan. Regular cakes are baked in a 9x13 baking dish or round cake pans.
Some believe the name refers to the size of the cake. While people may use the term to describe a few different items, true Texas sheet cake very closely resembles German chocolate cake. There is a thin chocolate cake with a coconut-pecan frosting.
Bursting with citrus flavor, this gluten free lemon sheet cake makes the perfect spring dessert!
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