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Irresistible Lemon Sheet Cake Recipe for Effortless Picnics

This Irresistible Lemon Sheet Cake Recipe for Easy Perfect Picnics is a delightful treat that brightens any gathering with its refreshing flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 cup sugar can use a granulated sugar substitute
  • 2 teaspoons baking powder ensure it's fresh
  • 1 teaspoon salt use kosher salt for better texture
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 cup milk can use non-dairy milk
  • 1/2 cup fresh lemon juice fresh is best
  • 2 tablespoons lemon zest adjust according to taste
For the Glaze
  • 1 cup powdered sugar can add a bit of lemon juice for flavor

Equipment

  • Mixing bowl
  • Whisk
  • Electric Mixer
  • Sheet Pan

Method
 

Step-by-Step Directions
  1. Preheat your oven to 350°F (175°C) and grease a sheet pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat softened unsalted butter until creamy. Gradually add in the sugar, continuing to beat for about 3 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then, incorporate the milk, fresh lemon juice, and zest until everything is thoroughly blended.
  5. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix!
  6. Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan. Once cooled, drizzle with a glaze made from powdered sugar and a splash of lemon juice.

Notes

Optional: Top with fresh berries or whipped cream for a beautiful touch.