This delightful lemon velvet sheet cake recipe is a refreshing dessert that is perfect for any occasion. The combination of light and fluffy cake with the tangy lemon glaze gives an irresistible flavor that will have you coming back for seconds. The cake is made with basic ingredients and the special addition of crème fraiche and lemon zest, which adds a unique tanginess and moisture, making it a crowd-pleaser.
Most of the ingredients required for this recipe are basic baking staples that you probably already have in your pantry. However, there are two ingredients you might need to pick up from the supermarket: crème fraiche and lemon extract. Crème fraiche is a type of thick cream with a slightly tangy, nutty flavor and is often used in baking and cooking for its rich texture. Lemon extract, on the other hand, is made from lemon peel oil and is a great way to add a strong citrus flavor to your baked goods.
Ingredients for Lemon Velvet Sheet Cake
Cake flour: A finely milled flour that helps to give the cake a light and tender crumb.
All-purpose flour: Used in combination with cake flour to provide structure to the cake.
Baking powder and baking soda: Leavening agents that help the cake rise.
White sugar: Sweetens the cake and keeps it moist.
Lemon zest: Adds a vibrant lemon flavor to the cake.
Olive oil: Helps to keep the cake moist and tender.
Lemon extract: Intensifies the lemon flavor in the cake.
Vanilla extract: Adds depth of flavor.
Eggs: Provide structure and stability to the cake.
Lemon juice: Adds acidity and a fresh lemon flavor to the cake.
Crème fraiche: Adds a rich, creamy, and slightly tangy flavor to the cake.
Confectioners' sugar: Used to make the glaze that goes on top of the cake.
One reader, Laurel Arnett says:
This lemon velvet sheet cake recipe is a game-changer! The cake is incredibly moist and bursting with zesty lemon flavor. The glaze adds the perfect touch of sweetness. It's a showstopper at any gathering and always leaves everyone asking for the recipe. I highly recommend giving it a try!
Techniques Required for Making Lemon Velvet Sheet Cake
Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C) before starting to bake the cake.
Line the baking pan: Line the bottom of the 9x13x2-inch baking pan with parchment paper to prevent the cake from sticking.
Whisk the dry ingredients: Whisk together the cake flour, all-purpose flour, baking powder, salt, and baking soda in a medium bowl until well combined.
Rub lemon zest into sugar: Use your fingers to rub the lemon zest into the white sugar until fully incorporated, releasing the oils and flavor from the zest.
Incorporate the lemon zest and sugar: Whisk the lemon-infused sugar with olive oil, lemon extract, and vanilla extract until well combined.
Add eggs and egg yolks: Add the eggs and egg yolks one at a time, whisking vigorously between each addition to ensure a smooth and well-incorporated batter.
Incorporate lemon juice and crème fraiche: Add the lemon juice and crème fraiche to the batter, whisking well to incorporate all the ingredients.
Fold the dry ingredients into the wet: Gently fold the dry flour mixture into the wet batter using a rubber spatula until just combined, being careful not to overmix.
Bake the cake: Bake the batter in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
Make the glaze: Whisk together confectioners' sugar and lemon juice until smooth to create the glaze for the cake.
Pour the glaze over the cake: Gently pour the glaze over the cooled cake, using an offset spatula to spread it evenly and allowing it to cool to room temperature.
How To Make Lemon Velvet Sheet Cake
This soft and moist velvet sheet cake strikes the perfect balance of tangy lemon and sweet sugar glaze that will surely leave you wanting more.
Serves:
Ingredients
- cooking spray
- 1½cupscake flour,sifted
- 1½cupsall purpose flour
- 2tspbaking powder
- ¾tspsalt
- ¼tspbaking soda
- 2cupswhite sugar
- ¼cuplemon zest,packed
- ¾cupolive oil
- 1tsplemon extract
- ½tsppure vanilla extract
- 2large eggs
- 2large egg yolks
- ¼cuplemon juice
- 1cupcrème fraiche
For the Glaze:
- 2½cupsconfectioners’ sugar,sifted
- 5tbsplemon juice
Instructions
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Preheat the oven to 350 degrees F. Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
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Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
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Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract.
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Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.
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Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point for 30 to 33 minutes.
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Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, onto the rack, and set over a rimmed baking sheet.
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While cake cools, make the glaze. Place confectioners’ sugar and lemon juice in a large bowl. Whisk vigorously until smooth.
-
Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature.
Nutrition
- Calories: 406.57kcal
- Fat: 15.50g
- Saturated Fat: 3.52g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.36g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 64.52g
- Fiber: 0.73g
- Sugar: 44.10g
- Protein: 3.74g
- Cholesterol: 53.59mg
- Sodium: 192.94mg
- Calcium: 70.76mg
- Potassium: 69.54mg
- Iron: 1.84mg
- Vitamin A: 42.78µg
- Vitamin C: 5.53mg
Helpful Technique Tip for Lemon Velvet Sheet Cake Recipe
When zesting the lemon, make sure to only get the bright yellow outer layer. The white pith underneath is bitter and can affect the overall taste of your cake. Using a microplane grater can help you achieve this. Also, to ensure your cake is moist and flavorful, use fresh lemon juice instead of the bottled variety. The difference in taste is noticeable and will elevate your lemon velvet sheet cake.
Time-Saving Tips for Preparing Lemon Velvet Sheet Cake
Prep ahead: Prepare the dry and wet ingredients the night before and store them separately. This will save time on the day of baking.
Room temperature: Make sure all your ingredients, such as eggs and dairy, are at room temperature before starting the recipe. This will help the ingredients incorporate faster and more evenly.
Organized workspace: Before you start, make sure your workspace is organized and all the necessary tools and ingredients are easily accessible. This will streamline the baking process.
One-bowl mixing: Look for recipes that allow for mixing all the ingredients in one bowl to minimize cleanup time.
Efficient measuring: Use a kitchen scale for precise measurements, which can be quicker and more accurate than using measuring cups and spoons.
Pre-cut parchment: Pre-cut parchment paper to fit your baking pans and store them for easy access when needed.
Substitute Ingredients For Lemon Velvet Sheet Cake Recipe
cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by adding 2 tablespoons of cornstarch for every cup of all-purpose flour to mimic the lower protein content of cake flour, resulting in a lighter texture.
olive oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for olive oil in baking, as it has a neutral flavor and similar fat content, ensuring a similar texture and moisture in the cake.
crème fraiche - Substitute with sour cream: Sour cream can be used as a substitute for crème fraiche, providing a similar tangy flavor and creamy texture to the cake batter.
lemon juice - Substitute with lime juice: Lime juice can be used as a substitute for lemon juice, offering a similar level of acidity and citrus flavor to the cake recipe.
lemon zest - Substitute with orange zest: Orange zest can be used as a substitute for lemon zest, providing a citrusy aroma and flavor to the cake while adding a unique twist.
Presentation Ideas for Lemon Velvet Sheet Cake
Elevate with edible flowers: Add a touch of elegance and sophistication by garnishing the lemon velvet sheet cake with delicate edible flowers. This will not only enhance the visual appeal but also add a subtle floral note to the dish.
Incorporate citrus zest: Sprinkle a fine dusting of citrus zest on the plate before placing the cake slice. This will infuse the air with a refreshing aroma and provide a burst of citrus flavor with every bite.
Artful drizzling: Create an artful drizzle of the lemon glaze on the plate using a squeeze bottle or piping bag. This technique adds a professional touch and ensures that each slice is perfectly adorned with a glossy finish.
Garnish with lemon curls: Introduce a touch of finesse by adorning the plate with delicate lemon curls. These visually appealing garnishes will complement the citrus flavor profile of the cake and showcase attention to detail.
Accompany with a quenelle of crème fraîche: Present a quenelle of crème fraîche alongside the cake slice for a luxurious and creamy element. The smooth, elegant shape of the quenelle adds a refined touch to the overall presentation.
Essential Tools for Making Lemon Velvet Sheet Cake
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the cake.
Rubber spatula: A rubber spatula is useful for gently folding the dry ingredients into the wet ingredients without overmixing.
9x13x2-inch baking pan: This baking pan is the perfect size for baking the sheet cake.
Parchment paper: Lining the bottom of the baking pan with parchment paper prevents the cake from sticking and makes for easy removal.
Whisk: A whisk is needed for combining the dry ingredients and for whisking the wet ingredients together.
Cooling rack: A cooling rack is used to cool the cake after baking, allowing air to circulate around the entire cake.
Rimmed baking sheet: Placing the cooling rack over a rimmed baking sheet catches any excess glaze that drips off the cake.
Offset spatula: An offset spatula is helpful for spreading the glaze evenly over the cake.
Storing and Freezing Lemon Velvet Sheet Cake
Once the lemon velvet sheet cake has cooled completely, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. The cake can be stored at room temperature for up to 3 days.
If you want to keep the cake fresh for a longer period, you can store it in the refrigerator for up to 5 days. Make sure to wrap it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing any odors from the fridge.
To freeze the lemon velvet sheet cake, first let it cool completely. Then, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Label the cake with the date and place it in the freezer. The cake can be frozen for up to 3 months.
When you're ready to serve the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the plastic wrap and foil, and let the cake come to room temperature before serving.
If you want to freeze individual slices of the lemon velvet sheet cake, wrap each slice tightly in plastic wrap and place them in an airtight container or freezer bag. This way, you can easily grab a slice whenever you want without having to thaw the entire cake.
To maintain the best texture and flavor of the lemon velvet sheet cake, avoid freezing it with the glaze on top. Instead, freeze the cake without the glaze and add it once the cake has thawed and come to room temperature.
How To Reheat Lemon Velvet Sheet Cake Leftovers
To reheat leftover lemon velvet sheet cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. This will help prevent the cake from drying out while it reheats. Bake for 10-15 minutes, or until the cake is warmed through.
Another option is to use the microwave. Place a single slice of lemon velvet sheet cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can quickly become dry and rubbery in the microwave.
For a more indulgent treat, try reheating your leftover lemon velvet sheet cake in a skillet with a bit of butter. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of cake and cook it for 1-2 minutes on each side, or until it's golden brown and warmed through. This method will give your cake a slightly crispy exterior and a warm, gooey interior.
If you want to maintain the cake's moisture while reheating, try the steaming method. Fill a pot with about an inch of water and bring it to a simmer. Place a single slice of lemon velvet sheet cake on a heatproof plate that fits inside the pot without touching the water. Cover the pot with a tight-fitting lid and steam the cake for 2-3 minutes, or until it's heated through.
Lastly, if you have an air fryer, you can use it to reheat your leftover lemon velvet sheet cake. Preheat the air fryer to 350°F (175°C) and place a slice of cake in the basket. Cook for 2-3 minutes, or until the cake is warmed to your liking. This method will give your cake a slightly crispy exterior while maintaining its moist interior.
Interesting Fact About Lemon Velvet Sheet Cake
The Lemon Velvet Sheet Cake recipe is a delightful dessert that combines the zesty flavor of lemon with the rich texture of a velvet cake. This cake is perfect for any occasion, from a casual gathering to a special celebration. The combination of olive oil and crème fraiche gives the cake a unique and luxurious taste, making it a standout dessert. Whether you're a seasoned baker or just starting out, this recipe is sure to impress your friends and family with its bright and refreshing flavor.
Is Making Lemon Velvet Sheet Cake at Home Cost-Effective?
The cost-effectiveness of this lemon velvet sheet cake recipe largely depends on the availability and price of ingredients. The use of lemon and olive oil may be cost-effective, while crème fraiche and cake flour could be pricier. Considering the yield and the joy it brings, the overall verdict for this recipe is an 8. The approximate cost for a household of 4 people is around $15-$20, making it a reasonable treat for special occasions.
Is Lemon Velvet Sheet Cake Healthy or Unhealthy?
The lemon velvet sheet cake recipe, while delicious, is not particularly healthy due to several factors:
- High sugar content (2 cups of white sugar and 2½ cups of confectioners' sugar)
- Use of refined flours (cake flour and all-purpose flour) which lack fiber and nutrients
- Significant amount of fat from olive oil and crème fraiche
- Relatively low in nutritional value, as it lacks fruits, vegetables, or whole grains
However, the recipe does include some healthier ingredients like olive oil (a source of healthy fats) and lemon juice/zest (which provide vitamin C and antioxidants).
To make this recipe healthier, consider the following modifications:
- Reduce the amount of sugar by 25-50% and replace some of the white sugar with a natural sweetener like honey or maple syrup
- Substitute a portion of the refined flours with whole wheat pastry flour or almond flour for added fiber and nutrients
- Replace some of the oil with unsweetened applesauce or mashed bananas to reduce fat content
- Incorporate grated zucchini or carrots into the batter for added moisture, fiber, and vitamins
- Top the cake with fresh berries or a light yogurt-based frosting instead of the sugary lemon glaze
By making these adjustments, you can create a more balanced and nutritious treat that still satisfies your sweet tooth.
Editor's Opinion on This Lemon Velvet Sheet Cake Recipe
As a culinary genius and chef, I find this lemon velvet sheet cake recipe delightful. The combination of lemon zest, olive oil, and crème fraiche creates a lusciously moist and tangy cake. The glaze adds a perfect balance of sweetness and acidity. The method of rubbing the lemon zest into the sugar is a brilliant technique to infuse the cake with citrus flavor. This recipe is a perfect balance of flavors and textures, making it a delightful treat for any occasion.
Enhance Your Lemon Velvet Sheet Cake Recipe with These Unique Side Dishes:
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Why trust this Lemon Velvet Sheet Cake Recipe:
This recipe guarantees a delightful lemon flavor with the perfect balance of sweetness and tanginess. The combination of lemon zest and lemon juice ensures a refreshing citrus taste, while the addition of olive oil provides a unique richness. The incorporation of crème fraiche lends a creamy texture, elevating the overall moistness of the cake. With meticulous attention to detail and precise measurements, this recipe promises a delectable lemon velvet sheet cake that's sure to impress. Trust in the harmonious blend of ingredients and the methodical approach to achieve a flawless dessert experience.
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