The recipe I used for this calls it a sheet cake, which I suppose is true but it seemed misleading. When I think of sheet cake, I think of Texas sheet cake. It’s made in a jelly roll pan, so it’s big and comparatively thin. This one is baked in your standard 9×13 pan. It’s not a layer cake or a rolled cake, though, so I guess sheet cake is the only label that fits.
It’s easy and pretty–the lemon sugar on top is a nice touch–and it ages really well. I liked it much better the second day. So did my mom, who kindly loaned me her kitchen and ingredients while I was visiting a few weeks ago, which is why this cake exists in the first place. I didn’t ask my dad if he preferred it fresh or a day old, but I do know he liked it because the piece he snitched was pretty big and I didn’t see any leftovers on his plate.
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If you’re a lemony sweets kind of person (I know some people aren’t and I respect that. I don’t understand it, but I respect it. Ahem, David.) then you should add this one to your “treats to make” list. Because doesn’t everyone have one of those? No? Just me?
Should I be expecting a baking intervention in the near future?
Lemon Sheet Cake
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