Description
A bright and fluffy Meyer lemon sheet cake bursting with citrus flavor and topped with a silky lemon glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- Zest of 3 Meyer lemons
- Juice of 2 Meyer lemons
- 1 tbsp Meyer lemon zest (for glaze)
- 1/4 cup Meyer lemon juice (for glaze)
- 2 cups powdered sugar (for glaze)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well.
- Stir in buttermilk, vanilla, Meyer lemon zest, and juice.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 28–32 minutes, or until a toothpick inserted comes out clean.
- Whisk powdered sugar, Meyer lemon juice, and zest to make the glaze.
- Pour glaze over warm cake and let it set before slicing.
Notes
For extra zing, add an additional tablespoon of lemon juice to the glaze. Store covered to keep the cake moist.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 38g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: meyer lemon, sheet cake, lemon dessert, citrus cake