Name: Perfect One-Bowl Lemon Birthday Sheet Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups organic cake flour; 1 Tbsp baking powder; 1/2 tsp sea salt; 3 large organic eggs, room temp; 1 cup plant-based 'buttermilk; 5 cups organic powdered sugar, sifted; 2-3 Tbsps Almond milk; 1 cup Rainbow Sprinkles; 1 Tbsp lemon zest; 2 tsps vanilla extract; 1 cup unsalted butter, softened at room temp; 1 cup unsalted butter, softened at room temp; 1 1/2 tsps lemon extract or lemon juice; 1 tsp lemon extract or lemon juice; 1 1/2 cups organic pure cane sugar

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 Perfect One-Bowl Lemon Birthday Sheet Cake is a whole lot of goodness that melts-in-your-mouth.

Milk

Eggs

Tree Nuts

Wheat

Gluten Free

Lactose Free

Vegetarian

Flour & Meal

gram

cake flour

Rising Agents

baking powder

Seasonings

sea salt

eggs

milliliter

buttermilk

Sugars & Sweeteners

powdered sugar

Non Dairy Milk

almond milk

Frosting & Decorating

Rainbow Sprinkles

Fresh Fruit

lemon

Extracts

vanilla extract

Butter & Margarine

unsalted butter

lemon extract

cane sugar

Vitamin K

Vitamins

Pantothenic acid (B5)

Saturated Fat

Carbohydrates

Protein

Dietary Fiber

Calories

Iron

Minerals

Phosphorus

Potassium

Manganese

Vitamin A

Vitamin C

Vitamin E

Niacin (B3)

Folic Acid (B9)

Beta-carotene

Dietary Folate Equivalents

Water

Trans fatty acids

Sugar

Cholesterol

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Sodium

Zinc

Copper

Selenium

Vitamin D

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

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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

Perfect One-Bowl Lemon Birthday Sheet Cake

Baking Goods

Dairy

Produce

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Perfect One-Bowl Lemon Birthday Sheet Cake

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