Can I make this gluten-free?

I haven't tested this specific recipe with gluten-free flour, but you could try substituting a 1:1 gluten-free baking blend. However, it often results in a drier cake. Check out my gluten-free desserts collection for more tried-and-true options.

What if I don't have buttermilk?

Real buttermilk truly makes a difference in the final texture and flavor. In a pinch, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

Can I double this recipe?

I would recommend using two 9 x 9 square pans for doubling this recipe.

Can I add other flavors?

This recipe is easily adaptable! Try adding 1 cup fresh blueberries (tossed with 1 tablespoon all-purpose flour, so they don't sink) for a lemon blueberry variation,. You could also fold in 1 1/2 tablespoons poppy seeds for a classic combination.

Easy Glazed Lemon Cake

Name: Easy Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Dessert
Ingredients: 1 1/2 cups (210 g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 tablespoons lemon zest (2 medium lemons); 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 eggs; 2 teaspoons lemon extract; 1 cup buttermilk; 1 cup powdered sugar; 2 tablespoons fresh squeezed lemon juice

Easy Lemon Cake

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4 from 1 review

This easy lemon cake recipe has bright citrus flavor in a simple sheet cake that requires no mixer and takes just 30 minutes to bake!

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 16 1x
Category: Dessert
Method: Baked
Cuisine: Dessert
Diet: Vegetarian

Ingredients

Scale

For the lemon cake

1 1/2 cups (210 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons lemon zest (2 medium lemons)
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 eggs
2 teaspoons lemon extract
1 cup buttermilk

For the icing

1 cup powdered sugar
2 tablespoons fresh squeezed lemon juice

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Instructions

Heat the oven to 350°F. Butter a 9 x 9-inch baking dish.
Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter until smooth. Whisk in the eggs one at a time, then the lemon extract. Switch to a spatula.
Add the dry ingredients and buttermilk and gently stir until smooth. Spread the batter evenly into the prepared pan.
Bake 30 to 35 minutes or until top is light golden brown and a toothpick inserted in center comes out clean.
Cool 20 minutes in the pan. Use the parchment paper to remove the cake from the pan and allow to cool to room temperature.
Meanwhile, mix together the powdered sugar with the lemon juice, adding slightly more if necessary to get to a thick but pourable consistency. Pour the glaze over the cake and smooth with a spatula.
Cut into pieces with a serrated knife within the first few minutes, before the glaze dries. If desired, top with more lemon zest or lemon slices. Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week. (Bring to room temperature before serving.)

Notes

Storage notes: You can also freeze un-iced cake for up to 3 months. Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.

Find it online: https://www.fancyfoodsshow.com/easy-lemon-cake/