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5 Ingredient Lemon Sheet Cake

This easy lemon cake is fluffy, moist and perfect for a large gathering. It only takes five ingredients and five minutes to prepare.
Servings: 16 slices
Prep Time: 5 minutes
Cook Time: 36 minutes
Total Time: 41 minutes
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Ingredients

  • 3 1/2 cups (460 g) self-rising flour
  • 2 cups (400 g) granulated white sugar
  • 1/2 cup (112 g) unsalted butter, melted
  • 1/4 cup (60 ml) lemon juice + 4 tsp lemon zest
  • 15 oz (443 ml) water

Instructions
 

  • Preheat oven to 350°F (177°C). Line a 9 x 13 inch baking pan with parchment paper.
  • Add in the flour and sugar to mixing bowl of stand mixer and mix on low speed until combined. Add in melted butter, 1 cup water and lemon juice. Beat on high speed until no lumps remain. Then add in the remaining water and beat on medium speed until evenly mixed. Add in lemon zest and mix on low speed until evenly incorporated.
  • Bake for about 36 minutes or until toothpick inserted comes out clean. Cake surface will remain pale (it will only brown a little around the edges). If adding frosting, wait until cake is fully cooled before frosting.

Notes

  • Optional Lemon Whipped Cream frosting: You will need
    • 2 cups (473 ml) heavy cream
    • 6 tbsp granulated white sugar
    • 1 tsp lemon zest
    • Add heavy cream, sugar and zest into a mixing bowl. Beat on high speed until soft peaks form.
  • This cake is baked in a 9 x 13 inch baking pan. I don't recommend anything smaller because your cake will be too thick. You can use a bigger pan if you don't mind a thinner cake. In addition, you can double the ingredients to bake in a traditional full sheet cake pan. 
  • This cake makes 16 generous slices but you can cut the slices smaller for 20 or 24 slices.
  • Homemade self-rising flour: add 3 1/2 cups all purpose flour, 5 1/4 tsp baking powder and 7/8 tsp salt to a bowl. Whisk until evenly combined.
  • When measuring out the flour (doesn't matter if you are measuring all purpose or already premixed self-rising flour), make sure use the spoon and level method. This means that you should spoon the flour into the measuring cup and then level off the top with a knife. Do not directly dip your measuring cup into the flour because this results in too much flour being added.
Serving: 1slice, Calories: 203kcal, Carbohydrates: 44g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 308mg, Fiber: 0.01g, Sugar: 24g, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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