MOIST LEMON SHEET CAKE (serve warm, or cold)
If you’re looking for a simple-to-make lemon cake with bold citrus flavor and a soft, fluffy texture, look no further! This cake is bright and refreshing with a tender crumb that melts in your mouth!
Listen up and look closely, for I have THE cake for you!
A super lemony, pucker-up-your-lips tangy cake with your name written all over it.
It is the cake for serious lemon lovers who can’t get enough of that refreshingly zesty flavor and have a hankering tooth for that sweet-tart deliciousness.
Fellow Lemaniacs…I present you with sunshine in a pan.
Nothing subtle or mild about this one. It is as in-your-face, loud and clear with citrus flavor as can be.
It is the lemoniest lemon cake I’ve ever had! Even more so than the reader favorite, Lemony Lemon Bundt with its fancy lemon syrup and all.
Lemon Bundt…you fed our lemon cravings for the past 3 years and I thank you for never disappointing, but I guess the time to graduate to some next-level citrus-iness (if that’s even a word) has come.
This simple lemon sheet cake is so bright and refreshing, and packed with a lemon punch that delivers its titled promise.
It has a soft, velvety crumb, incomparable moistness, and a light, fluffy texture that just melts in the mouth.
Why You’ll Love This Recipe
You’ll love this Moist Lemon Sheet Cake because it’s a breeze to make and bursts with citrusy goodness. It’s perfect for lemon enthusiasts who crave that sweet-tart balance, and its moist, tender texture is simply irresistible.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Electric mixer
- 9×13 inch baking pan
- Oven
- Toothpick
Ingredients
- 1 Duncan Hines moist deluxe lemon cake mix
- 1 cup buttermilk
- 1 (3 oz.) lemon instant pudding mix (dry)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, stir together the dry cake mix and pudding mix.
- In another bowl, combine all wet ingredients and eggs as directed on the cake mix box, plus the buttermilk. To intensify the lemon flavor, use 1 cup water and 1/3 cup lemon juice instead of the water amount specified on the box.
- Beat the wet mixture with a mixer until well blended and add it to the dry mixture. Mix until combined.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake in the preheated oven for the time indicated on the cake mix box, adding a few extra minutes due to the added moisture from the milk. Use a toothpick inserted in the center to check for doneness.
Icing
- 4 cups confectioner’s sugar
- 1/3 cup bottled lemon juice
- 3 tablespoons vegetable oil
- 3 tablespoons water
Icing Instructions
- Combine the water, oil, powdered sugar, and lemon juice with a mixer until smooth.
- If the consistency isn’t saucy, add an additional tablespoon of water.
- Glaze the cake with a thin layer of icing when it is slightly cooled. Be cautious not to over-glaze, as the icing is sweet.
Tips for Success
- Ensure all ingredients are at room temperature for even mixing.
- Be precise with measurements to maintain the cake’s moisture.
- Avoid over-baking to keep the cake tender.
Variations
- Add lemon zest to the batter for extra zing.
- Top with fresh berries for a colorful garnish.
Nutritional Highlights (Per Serving)
Calories, fats, carbohydrates, and protein values will vary based on specific brands and measurements used. Consider using a nutritional calculator for precise data.
Frequently Asked Questions (FAQ)
Can I use a different brand of cake mix? Yes, you can use any brand, but the moisture content and flavor might vary slightly.
Can I make this cake ahead of time? Absolutely, this cake can be made a day in advance and stored in the fridge.
How should I store leftovers? Keep the cake in an airtight container in the refrigerator for up to 5 days.
Conclusion
There you have it, a moist lemon sheet cake that’s sure to brighten your day with every bite. I invite you to try this recipe and share your experiences and variations with us. Enjoy your slice of sunshine!
