Baking Tips and Techniques - Dessert
A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.
Prep 30 mins Cook: 30 mins Additional: 30 mins Total: 1hr30 mins Servings: 16 Yield: 1 9x13-inch cake
Lemon Velvet Sheet Cake
1serving cooking spray
1 ½ cups sifted cake flour
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
2 cups white sugar
¼ cup packed lemon zest
¾ cup olive oil
1 teaspoon lemon extract
½ teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
¼ cup lemon juice
1 cup creme fraiche
2 ½ cups sifted confectioners' sugar
5 tablespoons lemon juice
Dessert Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper. Step 2 Whisk cake flour all-purpose flour baking powder salt and baking soda together in a medium bowl and set aside. Step 3 Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil lemon extract and vanilla extract. Add eggs and egg yolks 1 at a time whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche whisking a final time to incorporate. Step 4 Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan. Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two rotating at the halfway point 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake right-side up on to the rack and set over a rimmed baking sheet. Step 6 While cake cools make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake using an offset spatula to spread the glaze if it pools and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.
Servings Per Recipe:16 Calories: 424.5 % Daily Value * Protein: 4g 8% Carbohydrates: 65.7g 21% Dietary Fiber: 0.7g 3% Sugars: 45.1g Fat: 17.2g 26% Saturated Fat: 5.4g 27% Cholesterol: 69.2mg 23% Vitamin A Iu: 62.8IU 1% Niacin Equivalents: 2.4mg 18% Vitamin C: 5.7mg 10% Folate: 53.7mcg 13% Calcium: 46.6mg 5% Iron: 1.8mg 10% Magnesium: 6.5mg 2% Potassium: 51.6mg 1% Sodium: 205.6mg 8% Thiamin: 0.2mg 22% Calories From Fat: 154.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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