Lemon-Glazed Vanilla Sheet Cake

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and moist vanilla cake with a tangy lemon glaze, perfect for a refreshing dessert or afternoon treat. This American-inspired recipe, ready in about 45 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 8 American cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup melted unsalted butter
1/2 cup whole milk
2 large eggs
2 tsp vanilla extract
1 cup powdered sugar
3 tbsp fresh lemon juice
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 2: In a separate bowl, beat 2 large eggs, then mix in 1/2 cup melted unsalted butter, 1/2 cup whole milk, and 2 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Step 4: Pour batter into a greased 9x9-inch baking pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Step 5: While the cake cools, whisk together 1 cup powdered sugar, 3 tbsp fresh lemon juice, and 1 tsp lemon zest to form a smooth glaze.
Step 6: Once the cake is slightly cooled but still warm, drizzle the lemon glaze evenly over the top and let it set before slicing and serving.