Lemon Velvet Sheet Cake

Lemon velvet sheet cake is a delightful twist on the classic dessert that brings a burst of citrusy freshness to every bite. Originating from the Southern tradition of velvet cakes, this version combines the moist, tender crumb of a velvet cake with the zesty brightness of lemon. It’s perfect for any occasion, whether you’re hosting a summer picnic or simply craving a sweet treat.

Ingredients

To create a scrumptious lemon velvet sheet cake, we’ll need specific ingredients for both the cake and the glaze.

For The Cake

• 2 1/2 cups all-purpose flour (sifted)
• 1 1/2 cups granulated sugar
• 1 cup buttermilk (room temperature)
• 1 cup unsalted butter (softened)
• 4 large eggs (room temperature)
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1 1/2 cups powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter (melted)

These precise ingredients ensure the cake’s texture is perfectly moist with a powerful lemon flavor that is a delight to your taste buds.

Tools and Equipment

To make this scrumptious lemon velvet sheet cake, you’ll need to gather the essential tools and equipment. Having everything ready at hand will make the cooking process smoother and more enjoyable.

1. Baking Sheet: A 9×13-inch baking sheet is ideal for creating the perfect sheet cake.
2. Mixing Bowls: You’ll need at least two mixing bowls to separate wet and dry ingredients.
3. Electric Mixer: Use a stand or hand mixer to ensure a smooth, velvety batter.
4. Measuring Cups and Spoons: Precise measurements are crucial, so have a full set ready.
5. Whisk: This will help you mix dry ingredients evenly.
6. Spatula: Use a spatula for folding ingredients and scraping the bowl.
7. Zester: A zester is essential for freshly zesting lemons, which adds that vibrant lemon flavor.
8. Juicer: A hand juicer will make it easy to extract fresh lemon juice.
9. Cooling Rack: Properly cool your cake on a wire rack to maintain texture.
10. Paring Knife: A paring knife will come in handy for slicing lemons if needed.
11. Parchment Paper: Line your baking sheet with parchment paper to prevent sticking.

Additional Items

Including some extra items can be a great help:

• Offset Spatula: Useful for spreading batter evenly.
• Cake Tester or Toothpick: Check for doneness with a cake tester or toothpick.
• Microplane: An alternative to a zester for finely grating lemon peel.
• Sifter: Use a sifter to ensure all dry ingredients are smooth and lump-free.

By preparing these tools and equipment beforehand, you streamline your baking process and ensure a perfect lemon velvet sheet cake every time.

Directions

Follow these clear instructions to create a perfectly moist and tangy lemon velvet sheet cake.

To Make The Cake

1. Preheat The Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. Lightly grease the paper to ensure easy release.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
3. Cream Butter And Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup of unsalted butter (at room temperature) with 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs: Beat in 4 large eggs (one at a time), ensuring each egg is fully incorporated before adding the next.
5. Incorporate Lemon: Mix in 2 tablespoons of freshly grated lemon zest and 1/4 cup of freshly squeezed lemon juice until well combined.
6. Alternate Wet And Dry: Gradually add the flour mixture to the butter mixture in three parts, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
7. Bake The Cake: Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool The Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before glazing.
9. Prepare Glaze Ingredients: In a medium mixing bowl, combine 2 cups of powdered sugar, 1/4 cup of freshly squeezed lemon juice, and 1 tablespoon of melted butter. Whisk until smooth.
10. Adjust Consistency: If the glaze is too thick, add more lemon juice by the teaspoon until you reach your desired consistency. If it’s too thin, add more powdered sugar.
11. Glaze The Cake: Pour the glaze over the cooled cake, spreading it evenly with an offset spatula. Allow the glaze to set for at least 15 minutes before slicing and serving.

Make Ahead Instructions

When planning to savor a Lemon Velvet Sheet Cake at its peak of flavor, it’s essential to consider make-ahead steps to ensure convenience and retain the dessert’s signature moistness and zest.

Preparing the Cake in Advance

1. Bake the Cake: Follow the steps outlined in the recipe to bake the lemon velvet sheet cake. Allow it to cool completely on a wire rack. This cooling process is vital to maintaining the cake’s velvety texture.
2. Storage: Once cooled, wrap the cake tightly in plastic wrap, ensuring the entire surface is covered. This helps to lock in moisture. Then, place the wrapped cake in an airtight container or cover it with aluminum foil. Stored this way, the cake can be kept at room temperature for up to two days or refrigerated for up to five days.

Making the Glaze Ahead of Time

1. Prepare the Glaze: Follow the recipe instructions to make the lemon glaze. Ensure a smooth consistency free from lumps.
2. Storage: Transfer the prepared glaze to an airtight container. Store it in the refrigerator, where it can stay fresh for up to one week. Before using, let it come to room temperature and whisk it briefly to restore its smooth texture.
3. Wrap and Freeze: For longer storage, wrap the completely cooled cake in plastic wrap, followed by aluminum foil. Place it in a freezer-safe container or bag. This method preserves the cake for up to three months.
4. Thawing: To thaw, transfer the wrapped cake to the refrigerator overnight. Once thawed, bring it to room temperature before serving or applying the glaze.

By following these make-ahead instructions, you can ensure your Lemon Velvet Sheet Cake remains fresh, moist, and ready to delight whenever you choose to serve it.

Serving and Storing

Serving

When it comes to serving my lemon velvet sheet cake, presentation is key. Begin by cutting the cake into evenly sized squares. You can use a sharp knife or a cake cutter for clean edges. I recommend serving the cake slightly chilled to allow the velvety texture and lemon flavor to shine.

• Plate Each Piece: Place each square on a dessert plate.
• Garnish: Add a thin lemon slice, a sprinkle of lemon zest, or a dollop of whipped cream on top for an elegant touch.
• Accompaniments: Serve with a side of fresh berries or a light lemon sorbet to enhance the citrus notes.

Storing

Proper storage is essential to maintain the cake’s moist and tender texture. Follow these steps to keep your lemon velvet sheet cake fresh.

• Room Temperature Storage: If you plan to consume the cake within 2 days, cover it tightly with plastic wrap or store in an airtight container at room temperature.
• Refrigeration: For longer storage, place the cake in the refrigerator. Wrap the cake tightly with plastic wrap to prevent it from drying out. It can be stored in the fridge for up to 5 days.
• Freezing: If you’d like to keep the cake longer, freezing is the best option. Wrap individual pieces in plastic wrap and then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

• Avoid Direct Sunlight: Store the cake in a cool, dry place to prevent it from spoiling.
• Check for Freshness: Before serving, always check that the cake maintains its fresh and moist texture.
• Reheat Carefully: If you prefer to serve the cake warm, gently reheat individual slices in the microwave for 10-15 seconds.

Following these serving and storing tips ensures your lemon velvet sheet cake remains a delightful treat every time you enjoy it.

Tips for the Best Lemon Velvet Sheet Cake

Use Fresh Lemons

Using fresh lemons ensures a vibrant, tangy flavor that can’t be matched by bottled lemon juice. I recommend zesting and juicing the lemons just before adding them to the batter and glaze for the freshest taste.

Room Temperature Ingredients

Ensuring all your ingredients – butter, eggs, and buttermilk – are at room temperature will help achieve a smooth, velvety batter. Room temperature ingredients blend more easily, resulting in a more even texture and better rise in the cake.

Proper Creaming Technique

Creaming the butter and sugar until light and fluffy is crucial for a moist and airy texture. This process incorporates air into the batter, which helps the cake to rise and creates a delicate crumb. I usually cream the mixture for about 3-5 minutes, until you can see it’s pale and fluffy.

Accurate Measuring

Accurate ingredient measurements are essential in baking. I use a digital kitchen scale for precise measurements of flour, sugar, and butter. Too much flour can make the cake dense, while too little butter can affect the moistness.

Don’t Overmix the Batter

Once you’ve combined the wet and dry ingredients, mix just until incorporated. Overmixing can develop gluten resulting in a tougher cake. I fold the batter gently, using a spatula to mix in the dry ingredients to ensure a tender crumb.

Bake at the Right Temperature

Baking at the correct temperature ensures even cooking and prevents the cake from drying out. I always preheat my oven and use an oven thermometer to make sure it’s at the correct temperature before baking.

Test for Doneness

To ensure your cake is perfectly baked, test it for doneness a few minutes before the expected baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs. This prevents overbaking, which can lead to a dry cake.

Cool Completely Before Glazing

Allow the cake to cool completely in the pan on a wire rack before applying the glaze. If the cake is too warm, the glaze will melt and become too runny, failing to coat the cake evenly.

Whisk Your Glaze

For a smooth, pourable consistency, whisk your glaze until there are no lumps. If the glaze is too thick, you can add a teaspoon of milk at a time to reach the desired consistency.

Garnish Creatively

Garnishing the cake with thin lemon slices, edible flowers, or a sprinkle of lemon zest can enhance presentation. I find that a beautiful garnish not only makes the cake look stunning but also adds a subtle layer of flavor.

By following these tips, you can create a truly exceptional Lemon Velvet Sheet Cake that is sure to impress anyone who takes a bite.

Conclusion

Creating a lemon velvet sheet cake is a rewarding experience that brings together the rich, velvety texture of a classic cake with the refreshing zing of lemon. With the right ingredients and tools, anyone can master this delightful dessert. Remember to follow the step-by-step instructions closely and utilize the tips provided to ensure your cake turns out perfectly moist and flavorful. Whether you’re serving it at a family gathering or a special event, this lemon velvet sheet cake is sure to impress and leave everyone asking for seconds. Happy baking!