Are you tired of dense, flat cakes that fall short of your baking dreams? Get ready to elevate your dessert game with this foolproof High Altitude Lemon Sheet Cake that promises to be the most vibrant, moist, and zesty treat you've ever baked! Perfect for those living in mountainous regions or anyone craving a bright, citrusy dessert that will make your taste buds dance with joy. This recipe is about to become your new go-to crowd-pleaser that looks impressive but is surprisingly simple to make.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position. Grease a 9x13 inch sheet pan with butter and line with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate lemon zest and fresh lemon juice into the wet ingredients, mixing until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared sheet pan, spreading evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes. Use the parchment paper overhang to lift the cake out and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or top with a simple lemon glaze made from powdered sugar and lemon juice.
- Slice into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- • At higher elevations, adjust your baking technique: Reduce sugar slightly, increase liquid, and decrease leavening agents to prevent over-rising and collapsing.• Always use room temperature ingredients to ensure even mixing and consistent texture.• Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.• Use fresh lemon zest and juice for the most vibrant citrus flavor.• Check your cake 5-10 minutes earlier than the recipe suggests, as high altitude can affect baking times.• Allow the cake to cool completely before cutting to maintain its structure and prevent crumbling.• For extra moisture, consider brushing the cooled cake with a light lemon syrup before serving.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 44g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 60mg
