Name: Freezable Lemon Sheet Cake (9x13)
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40 minutes
Yield: 12 porciones
Ingredients: 2 1/2 cups (312 g) all-purpose flour; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt; 1 cup (225 g) unsalted butter, softened; 1 3/4 cups (350 g) granulated sugar; 3 large eggs, room temperature; 1 tbsp lemon zest (from 1–2 lemons); 0.25 cup (60 ml) fresh lemon juice; 1 tsp pure vanilla extract; 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min); 0 Optional simple lemon syrup for brushing:; 0.25 cup (60 ml) fresh lemon juice; 2 tbsp granulated sugar; 0 Lemon glaze (optional, great for freezing under a layer of plastic):; 2 cups (240 g) powdered sugar; 0 3–4 tbsp fresh lemon juice (adjust for consistency); 1 tbsp melted butter (optional, for shine)

1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment leaving an overhang for easy removal (this helps when freezing).

2

Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside.

3

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add the lemon zest and beat briefly to release the oils.

4

Add the eggs one at a time, beating until incorporated. Stir in lemon juice and vanilla.

5

Alternate adding the dry ingredients and buttermilk in three additions (dry, wet, dry), mixing gently after each until just combined. Overmixing will make the crumb dense.

6

Spread the batter evenly into the prepared pan, smoothing the top. Tap the pan on the counter to settle the batter.

7

Bake 25–30 minutes, or until the cake is golden and a toothpick comes out clean or with a few moist crumbs. Check at 22 minutes if your oven runs hot.

8

While the cake bakes, make the optional lemon syrup by warming lemon juice and sugar until the sugar dissolves; cool. This keeps the cake moist after freezing.

9

When the cake is done, allow it to cool in the pan for 10 minutes. If using syrup, poke a few shallow holes across the warm cake with a skewer and brush the syrup evenly — this is my little secret for a tender thawed cake.

10

Cool completely on a wire rack. If you plan to freeze unfrosted, wrap the cooled cake tightly with plastic wrap, then a layer of aluminum foil, or slide it into a freezer-safe container with parchment between layers. For best results, freeze flat.

11

If glazing before freezing: let the glaze set for 30–60 minutes at room temperature, then freeze with the same double-wrap protection. To avoid sticking, place a sheet of parchment over the glaze before wrapping.

12

Thawing: move the wrapped cake to the refrigerator overnight, then bring to room temperature 1–2 hours before serving. If frozen with glaze, thaw in the refrigerator to avoid condensation on the surface.

13

Store leftover slices in the freezer up to 3 months. Refresh the flavor with a squeeze of fresh lemon or a dusting of powdered sugar before serving.

Freezable Lemon Sheet Cake (9x13)

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