Zesty Lemon Berry Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
250 grams all-purpose flour
02 -
300 grams granulated sugar
03 -
115 grams unsalted butter, softened
04 -
240 milliliters buttermilk, at room temperature
05 -
3 large eggs
06 -
Finely grated zest from 2 lemons
07 -
120 milliliters fresh lemon juice
08 -
15 grams baking powder
09 -
5 grams baking soda
10 -
3 grams salt
11 -
150 grams mixed berries (blueberries, raspberries, strawberries, chopped if large)
→ Lemon Glaze
12 -
120 grams powdered sugar
13 -
30 milliliters fresh lemon juice
14 -
15–30 milliliters milk (to achieve desired consistency)
→ Garnish
15 -
Fresh mint leaves (optional)
16 -
Additional mixed berries (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a 33x46 cm sheet pan or line with parchment paper.
02 -
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes on medium speed.
03 -
Add eggs one at a time, mixing thoroughly after each. Stir in lemon zest and fresh lemon juice until well combined.
04 -
In a separate bowl, whisk flour, baking powder, baking soda, and salt until evenly distributed.
05 -
Gradually add dry mixture to the creamed ingredients, alternating with buttermilk. Begin and finish with flour mixture, mixing just until incorporated.
06 -
Carefully fold in mixed berries, ensuring berries remain whole and are evenly distributed throughout the batter.
07 -
Transfer batter into prepared sheet pan, spreading evenly with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
08 -
Allow cake to cool in pan for 10 minutes. Gently transfer to a wire rack to cool completely.
09 -
In a small bowl, whisk powdered sugar with lemon juice and enough milk to achieve a smooth, pourable consistency.
10 -
Once cake is completely cool, drizzle glaze across the surface. Optionally, garnish with fresh mint leaves and additional mixed berries before slicing and serving.
# Notes:
01 -
For optimal presentation, allow the cake to cool completely before glazing to prevent the glaze from melting.