10 Tbsp unsalted butter, room temperature, plus more for pan
1 1/3 c sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temp.
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
For glaze-
3/4 c sugar
1/4 c cornstarch
1/2 tsp kosher salt
1 1/2 tsp grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 Tbsp unsalted butter, room temperature
Candied lemon zest, for serving (optional)
Instructions
Cake- Preheat oven to 350 degrees. Butter a 9-by-
13-inch baking pan. Beat butter with sugar, baking
powder, baking soda, salt, and lemon zest on
medium-high speed until light and fluffy, about 3
minutes. Add eggs, one at a time, beating to
combine after each addition and scraping down
sides as needed. Beat in lemon juice. Beat in
flour in three additions, alternating with milk
and beginning and ending with flour. Scrape batter
into prepared pan, smoothing top with an offset
spatula.
Bake until a tester inserted in center comes out
with a few moist crumbs, 30 to 35 minutes. Transfer
pan to a wire rack; let cool completely.
Glaze- Combine sugar, cornstarch, salt, and lemon
zest in a saucepan. Whisk in yolks, then 1 2/3
cups water, lemon juice, and butter. Bring to a
boil over medium high heat, whisking constantly,
and cook, still whisking, 1 minute. Strain through
a fine-mesh sieve into a heatproof bowl. Let stand
30 minutes, whisking occasionally.
Poke 20 holes in cake with a skewer; pour glaze
over top. Refrigerate at least 2 hours and up to
overnight. Decorate with candied zest. (Leftovers
can be refrigerated, wrapped in plastic, up to 3
days.)
Originally Submitted
7/6/2020
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