Name: Lemon Sheet Cake with Crunchy Topping
Ingredients: 3/4 cup buttermilk at room temperature; 2 tablespoons buttermilk; 3 eggs plug 1 egg yolk; 1 teaspoon baking powder; 12 tablespoon 1 1/2 sticks butter, room temperature; 1 3/4 cup granulated sugar; zest of 3 lemons; 2 1/2 cups cake flour OR 2 cups plus 3 tablespoons all purpose flour and 5 tablespoons cornstarch; 1/2 teaspoon baking soda; 1/4 cup lemon juice; 1/2 teaspoon salt; 1 teaspoon vanilla; 3 cups powdered sugar; 3 tablespoons lemon juice

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

This light and fluffy lemon sheet cake is topped with a crunchy streusel and perfect for a sweet treat or special occasion.

Milk

Eggs

Wheat

Vegetarian

milliliter

buttermilk

gram

eggs

Rising Agents

baking powder

Butter & Margarine

butter

Sugars & Sweeteners

sugar

Fresh Fruit

lemon

Flour & Meal

cake flour

baking soda

Juice

lemon juice

Seasonings

salt

Extracts

vanilla extract

powdered sugar

Cholesterol

Vitamin D

Vitamins

Cyanocobalamin (B12)

Iodine

Minerals

Vitamin K

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-cryptoxanthin

Choline

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Selenium

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Manganese

Copper

Dietary Fiber

Vitamin A

Beta-carotene

Alpha-carotene

Vitamin C

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Lemon Sheet Cake with Crunchy Topping

Dairy

Baking Goods

Produce

Beverages

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Lemon Sheet Cake with Crunchy Topping

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