Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon-Glazed Sheet Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr 10 mins Yield: 12 to 16 Serves A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd swirling with delight. Ingredients Cake 10 tablespoons unsalted butter, room temperature, plus more for pan 1 ⅓ cups sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda 1 ¼ teaspoons kosher salt 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice 2 large eggs, room temperature 1 ⅔ cups cake flour (not self-rising), such as Swans Down ½ cup whole milk, room temperature Glaze ¾ cup sugar ¼ cup cornstarch ½ teaspoon kosher salt 1 ½ teaspoons grated lemon zest, plus ⅔ cup fresh juice (from about 3 lemons) 4 large egg yolks 4 tablespoons unsalted butter, room temperature Candied lemon zest, for serving (optional) Directions Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally. Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.) Alpha Smoot Rate it Print