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Lemon Glazed Sheet Cake Recipe


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     Lemon Glazed Sheet Cake

Category   Desserts - Breads
Sub Category   None
Servings   12-16
Preptime   35 min.

10 Tbsp unsalted butter, room temperature, plus more for pan
1 1/3 c sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temp.
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
For glaze-
3/4 c sugar
1/4 c cornstarch
1/2 tsp kosher salt
1 1/2 tsp grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 Tbsp unsalted butter, room temperature
Candied lemon zest, for serving (optional)

Cake- Preheat oven to 350 degrees. Butter a 9-by- 13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
Glaze- Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over medium high heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

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