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Lemon Sheet Cake for Two
This lemon sheet cake for two is moist and lemony topped with even more lemon goodness. It's the perfect amount of sheet cake for 2-4 people.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
Cook Time
18
minutes
0
minutes
Total Time
28
minutes
Servings
4
servings
Calories
524
kcal
Author
Leigh Anne Wilkes
Equipment
Baking Sheet (9 x 7)
Juicer
Microplane
Ingredients
Lemon Cake
1/4
cup
butter
softened
1/2
cup
sugar
1
tsp
lemon zest
zest of one lemon
1
egg
2
Tbsp
sour cream
3
Tbsp
buttermilk
2
Tbsp
lemon juice
1/4
tsp
vanilla
1/4
tsp
lemon extract
1/2
cups
all purpose flour
plus 2 Tbsp
1/4
tsp
baking soda
pinch of salt
Lemon Glaze
1
Tbsp
lemon juice
1
cup
powdered sugar
1
tsp
milk
more if necessary
Instructions
Lemon Cake
Preheat oven to 350 degrees F.
Mix together butter, sugar and zest of one lemon until creamy and combined.
Add in egg, sour cream, buttermilk, lemon juice, vanilla and lemon extract.
Stir to combine, Batter may be lumpy and that is o.k.
Add in flour, baking soda and salt and stir just to combine. Remember lumpy is o.k. - don't overmix.
Grease 9 x 7 sheet pan.
Pour in batter and bake for 18 minutes, until edges begin to pull away from pan and turn light golden brown. Allow cake to cool.
Lemon Glaze
Combine lemon juice and powdered sugar and just enough milk to make a nice spreading consistency.
Frost cake when cool
Nutrition
Calories:
524
kcal
|
Carbohydrates:
92
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
204
mg
|
Potassium:
108
mg
|
Fiber:
1
g
|
Sugar:
56
g
|
Vitamin A:
473
IU
|
Vitamin C:
5
mg
|
Calcium:
39
mg
|
Iron:
2
mg