@tempo_79: #7STK #DGG

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Saturday 25 July 2026 06:54:10 GMT

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BPB EP. 7 - Here’s the full recipe for my Lemon Glaze Sheet Cake 🍋 Ingredients - For the Cake: * ~1 ½ cup granulated sugar (320g) * Zest of whole lemon * ¾ cup room temperature unsalted butter (170g) * 3 room temperature large eggs * 2 tsp lemon extract (10ml) * 2 ¼ cup @swansdowncakeflour cake flour (280g) * 2 ¼ tsp baking powder (9g) * ¾ tsp fine salt (6g) * 1 cup room temperature whole milk (240ml) For the Glaze: * 1 ½ cup powdered sugar (172g) * Lemon extract (to taste) * 3 tbsp warm water (40-45ml) * Extra lemon zest for topping Instructions - * BEFORE YOU BEGIN - Please remember that it is always best to follow the metric measurements when baking (grams & ml) for the most accurate results! * Preheat your oven to 350F and line a 9x13 sheet pan with butter and flour. Set that pan aside. * In a mixing bowl, combine the granulated sugar and fresh lemon zest. Crush the lemon zest into the sugar using your fingers. This will bring out as much of the lemon flavor as possible! * In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream the sugar/lemon zest mixture with the room temperature butter. Mix it on medium speed for ~3-5 minutes until it’s light and fluffy. * Add the room temperature eggs and lemon extract to the bowl. Mix until everything is well combined. Scrape down the bowl using a rubber spatula to ensure there is no butter stuck to the bottom of the bowl. * In a separate mixing bowl, whisk together the cake flour, baking powder, and salt. * Add the dry ingredients to your stand mixer along with the room temperature whole milk. * Mix everything together until the dry ingredients are JUST combined. If you continue mixing past that point, you will over-mix the cake batter which will leave you with a very dense cake. * Pour the cake batter into your prepared sheet pan and smooth it out using a rubber spatula so that the batter is evenly distributed throughout the pan (this will ensure even baking). * Bake the cake on the center rack at 350F for 30-35 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it (a couple of crumbs means that the cake is fully baked but still moist) * Allow the cake to cool for ~30 minutes before adding the glaze. * In a small mixing bowl, combine all of the glaze ingredients. Mix it very well until the powdered sugar has fully dissolved. * Pour the glaze on top of your cake, spread it out so that it’s evenly coated, and sprinkle some fresh lemon zest right on top. * Serve fresh or wrap it up very well and store at room temperature for up to 3 days. The full recipe is also on my Osta linked in my bio! #lemoncake #lemon #EasyRecipe #baking #spring

BPB EP. 7 - Here’s the full recipe for my Lemon Glaze Sheet Cake 🍋 Ingredients - For the Cake: * ~1 ½ cup granulated sugar (320g) * Zest of whole lemon * ¾ cup room temperature unsalted butter (170g) * 3 room temperature large eggs * 2 tsp lemon extract (10ml) * 2 ¼ cup @swansdowncakeflour cake flour (280g) * 2 ¼ tsp baking powder (9g) * ¾ tsp fine salt (6g) * 1 cup room temperature whole milk (240ml) For the Glaze: * 1 ½ cup powdered sugar (172g) * Lemon extract (to taste) * 3 tbsp warm water (40-45ml) * Extra lemon zest for topping Instructions - * BEFORE YOU BEGIN - Please remember that it is always best to follow the metric measurements when baking (grams & ml) for the most accurate results! * Preheat your oven to 350F and line a 9x13 sheet pan with butter and flour. Set that pan aside. * In a mixing bowl, combine the granulated sugar and fresh lemon zest. Crush the lemon zest into the sugar using your fingers. This will bring out as much of the lemon flavor as possible! * In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream the sugar/lemon zest mixture with the room temperature butter. Mix it on medium speed for ~3-5 minutes until it’s light and fluffy. * Add the room temperature eggs and lemon extract to the bowl. Mix until everything is well combined. Scrape down the bowl using a rubber spatula to ensure there is no butter stuck to the bottom of the bowl. * In a separate mixing bowl, whisk together the cake flour, baking powder, and salt. * Add the dry ingredients to your stand mixer along with the room temperature whole milk. * Mix everything together until the dry ingredients are JUST combined. If you continue mixing past that point, you will over-mix the cake batter which will leave you with a very dense cake. * Pour the cake batter into your prepared sheet pan and smooth it out using a rubber spatula so that the batter is evenly distributed throughout the pan (this will ensure even baking). * Bake the cake on the center rack at 350F for 30-35 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it (a couple of crumbs means that the cake is fully baked but still moist) * Allow the cake to cool for ~30 minutes before adding the glaze. * In a small mixing bowl, combine all of the glaze ingredients. Mix it very well until the powdered sugar has fully dissolved. * Pour the glaze on top of your cake, spread it out so that it’s evenly coated, and sprinkle some fresh lemon zest right on top. * Serve fresh or wrap it up very well and store at room temperature for up to 3 days. The full recipe is also on my Osta linked in my bio! #lemoncake #lemon #EasyRecipe #baking #spring

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