Lemon Sheetcake

This cake come from the NYT! It’s supper moist and easy! Next time I would use 2 c butter for the butter cream.

  • 1 c unsalted butter softened, plus more for preparing the pan
  • 3 c all-purpose flour
  • 1 ⅓ c whole milk
  • ¼ c fresh lemon juice
  • 1 ¼ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 2 c sugar
  • 4 tsp packed finely grated lemon zest
  • 4 large eggs, at room temperature

FOR THE BUTTERCREAM:

  • ¾ c unsalted butter (1 1/2 sticks), softened
  • 1 1/4 confectioners’ sugar
  • 1 tsp finely grated lemon zest
  • Pinch salt
  • 4 to 5 tbsp fresh lemon juice

PREPARATION

  1. Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  2. In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  4. With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  5. Meanwhile, prepare the frosting: Combine the butter, confectioners’ sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  6. Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

Thin Mint Cake

This recipe is adapted from Eating Well. I made a couple tweaks. It’s an impressive cake to serve to guest.

  • Cake
  • 1 1/2 c all-purpose flour
  • ¾ c sugar
  • ¼ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c warm water
  • ⅓ c grapeseed or canola oil
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract

Filling

  • ½ c (1 stick) unsalted butter, at room temperature
  • 1 c confectioners’ sugar, sifted
  • ¼ tsp mint extract
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • 1-2 drops green food coloring (optional)
  • 2 tbsp half-and-half or coconut milk

Glaze

  • ½ c half-and-half or coconut milk
  • 1 ¼ c semisweet chocolate chips
  • Pinch of salt

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Whisk flour, sugar, cocoa, baking soda and 1/2 tsp salt in a large bowl. Whisk water, oil, vinegar, and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.

Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.

To prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners’ sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 tsp salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.

To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.

To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.