Every now and then we want to treat ourselves to a delicious dessert. And what's better than a piece of juicy cake? Whether for coffee, tea or simply for a little hunger in between, this recipe for lemon cake on the tray is definitely worth a try.
Lemon cake with glaze: easy enjoyment from the tray
If you are looking for a delicious lemon cake with a strong lemon flavor and a soft and fluffy texture, you've come to the right place! This cake is light and refreshing and melts in your mouth! The glaze that's poured onto the cake while it's still hot makes it incredibly moist, so you can enjoy every bite. Are you a lemon lover yourself? Then be sure to try this easy sheet cake!
The recipe
Ingredients:
For the dough:
- 250 g Flour
- 2 tbsp cornstarch
- 1 THE Backpulver
- 1/2 TL Back-Natron
- 1/2 tsp salt
- 170g full-fat Greek yogurt at room temperature
- 60 ml freshly squeezed lemon juice
- 1/2 TL reiner Vanilleextrakt
- 300 g Feinzucker
- 3-4 tbsp grated lemon peel (from approx. 5 lemons)
- 170 butter, at room temperature
- 3 eggs, size L
- 1 egg yolk
For the casting:
- 220g powdered sugar
- 60 ml freshly squeezed lemon juice
To decorate:
- Berries
- thin slices of lemon
- Mint leaves
Preparation:
- Preheat the oven to 160°C.
- Spray a baking tray (33 x 23 cm) with non-stick spray or grease the bottom and sides with butter and dust with flour.
- Mix the dry ingredients – flour, cornstarch, baking powder, baking soda and salt – in a bowl and set aside.
- In another bowl, stir together the Greek yogurt, lemon juice and vanilla. Set aside.
- Beat the sugar and lemon zest in a stand mixer or in a large bowl with a hand mixer on medium speed until the sugar is moistened and fragrant (about 1 minute).
- Add the butter and continue beating until the mixture becomes lighter and fluffy, about 2 to 3 minutes. The color should be very pale (almost white) and the consistency should be fluffy.
- Add the eggs and yolks, one at a time, beating until well incorporated after each addition.
- On the lowest setting, add a third of the flour mixture and stir until everything is well mixed. Add half of the lemon-yogurt mixture and stir gently until almost incorporated. Then add another third of the flour mixture, then the remaining lemon-yoghurt mixture and finally the last third of the flour mixture. Stir until a smooth, thick dough forms. Don't overmix. Using a rubber spatula, give the dough a final stir to make sure everything is well incorporated.
- Pour the dough into the prepared pan and smooth the surface.
- Bake for 25 to 30 minutes, until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out almost clean (just a few crumbs left are fine). While the cake is baking, prepare the icing.
- For the glaze:Mix the powdered sugar and lemon juice with a whisk until a thick mixture forms. Cover until ready to use.
- Remove the finished cake from the oven and immediately pour the glaze while it is still hot, spreading it evenly over the surface. Let the cake cool completely on a wire rack, at least 1 hour. Garnish with berries, lemon slices and mint leaves if desired.
- Cut into squares and serve at room temperature. Leftovers can be tightly covered with plastic wrap or stored in an airtight container at room temperature for up to 3 days.
Why this lemon cake from the tray is so good
When it comes to baking, everything is in the ingredients and their correct combination. Let's take a look at what makes this recipe so special.
Lemons
Any true lemon lover will absolutely love the recipe. The cake gets itsstrong citrus tastethrough grated lemon peel and freshly squeezed lemon juice, which is in both the dough and the glaze. The glaze also ensures that the cake is incredibly moist and has the perfect combination of sweet and sour. When grating the lemon peel, be sure to only use the thin, yellow peel and avoid the white layer, which tastes bitter.
yogurt
The soft and fluffy texture of the cake is thanks to the Greek yogurt. It works best for this recipe and gives the best texture, making the cake so light and tender.
Cornstarch
You may be wondering why this ingredient is on the list. In fact, the starch is already present in special cake flour, and since the recipe is made with regular flour, the ingredient is added extra. If you have cake flour on hand, you can use it instead of the combination of regular flour and cornstarch. You will then need to use 280g of cake flour.
More variations for the citrus cake
If you particularly like citrus fruits, there are many cake recipes to choose from. While oranges and tangerines have their time in winter, lemons are in the foreground in spring and summer. They can add a fresh kick to any dessert and are perfect for creating a balance between sweet and tart.
Here are our other ideas for a delicious lemon cake.
- Lemon and olive oil cake:You can also prepare a lemon cake with oil instead of butter. For example, try this recipe, which is presented in a classic and a vegan version.
- Italian lemon cake with ricotta:The Italians know how to bake a good cake. This recipe is an old Italian classic that you will definitely love.
- Fruity lemon slices: The only thing better than a lemon cake is a lemon cake with filling. Check out our suggestions for delicious lemon slices that are the ideal dessert for hot days.
- Lemon yogurt cake: Whether in a bundt cake, in a springform pan or in a loaf pan, a yoghurt cake with lemons is the perfect addition to your afternoon coffee. And the best part? You can easily bake one yourself at home.
