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Prep time
half-hour -
Cook time
45 minutes -
Serves
12
Author Notes
My lemon velvet sheet cake tastes fancy a cake from a boxed mix, but within the actual manner. The lemon flavor is extra though-provoking from copious amounts of zest and freshly squeezed juice. I exhaust oil, in web page online of butter (a la Betty Crocker and my grandmother) for an extra moist cake, with a tender crumb. (It also helps that subbing oil for butter makes it simpler.) I demand a few yolks for extra moisture and richness, and crème fraiche (or bitter cream) for moderately tang. The glaze, then all over again, is straight from my grandmother. I steal to think this cake would receive her overjoyed. —Jessie Sheehan
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Lemon Velvet Sheet Cake
Plot
- For the cake
1 1/2 cups
cake flour, sifted
1 1/2 cups
all motive flour
2 teaspoons
baking powder
1/4 teaspoon
baking soda
3/4 teaspoon
salt
2 cups
granulated sugar
1/4 cup
tightly-ish packed lemon zest (about 4 orderly lemons)
1 teaspoon
lemon extract, optionally on the market
1/2 teaspoon
pure vanilla extract
3/4 cup
just olive oil – no longer extra virgin (i exhaust filippo berio)
2
orderly eggs
2
yolks
1/4 cup
lemon juice
1 cup
crème fraiche (it is doubtless you’ll perchance moreover sub bitter cream)
- For the glaze
2 1/2 cups
confectioners’ sugar, sifted
5 tablespoons
lemon juice
Instructions
- Preheat the oven to 350°F and spray a 13x9x2-go pan with cooking spray. Line the bottom with parchment paper.
- In a medium-sized bowl, dash together the flours, baking powder, baking soda, and salt and plot aside.
- In a orderly mixing bowl, combine the sugar and the zest and the utilization of your fingers, rub the zest into the sugar except fully incorporated. Add the extracts and oil and dash. Add the eggs and yolks, one after the other, whisking between every addition. Add the juice and dash all over again; and then the crème fraiche, whisking a final time to include—don’t be afraid to dash relatively vigorously all the plan in which through all of this.
- Add the dry components all accurate now, and the utilization of a rubber spatula, very gently fold the dry into the wet.
- Transfer the batter to the ready pan and bake for 30 to 33 minutes, rotating at the half manner point, except a toothpick inserted within the heart comes out orderly or with a moist crumb or two.
- Location the pan on a cooling rack and let the cake chilly for 10 to fifteen minutes. Invert the cake correct aspect up on to the rack, and relaxation it in a baking sheet with sides. As soon as it is doubtless you’ll perchance steal to encourage it from the pan, it is doubtless you’ll perchance moreover skip this step.
- To receive the glaze, web page online the confectioners’ sugar and the lemon juice in a orderly bowl. dash vigorously except tender.
- Gently pour the glaze over the cake, the utilization of an offset spatula to spread the glaze, if it swimming pools, and let the cake chilly except room temperature. (fyi: My grandmother’s recipe recommends poking the cake in all locations with a toothpick, so that the glaze seeps into the cake. I maintain done this, but it finally ends up in a pock-marked cake. the option is yours). The cake is orderly moist and could merely engage tightly lined at room temp for 3 to 5 days. This cake could moreover be one in all these who tastes even better on day two, but i’d no longer know . . .
Bio: Jessie Sheehan is the author of The Vintage Baker and Icebox Cakes. Her recent easy-peasy baking e book, Snackable Bakes, hits cupboards in spring 2022. She contributes to the Washington Post, Bon Appétit, Meals Community, and the Kitchn, amongst others.
