Description
Soft and moist honey lemon yogurt sheet cake bursting with bright citrus flavor, delicate honey sweetness, and tender bakery-style crumb. This cozy spring-inspired cake stays incredibly soft thanks to creamy yogurt and fresh lemon juice.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup honey
1/2 cup granulated sugar
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract
1/2 cup melted butter
For the Lemon Honey Glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp honey
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
3. In a large bowl, whisk eggs, honey, and sugar until smooth.
4. Add yogurt, lemon juice, lemon zest, vanilla extract, and melted butter.
5. Mix until fully combined and creamy.
6. Gradually fold dry ingredients into wet ingredients until just combined.
7. Pour batter evenly into prepared pan.
8. Bake for 28–35 minutes until lightly golden and a toothpick comes out clean.
9. Whisk powdered sugar, lemon juice, and honey together for the glaze.
10. Pour glaze over slightly warm cake and spread evenly.
11. Allow cake to cool before slicing and serving.
Notes
Fresh lemon juice gives the brightest flavor.
Do not overmix the batter to keep the cake soft.
Cake tastes even better the next day after flavors settle.
Store covered at room temperature for 2 days or refrigerate for longer freshness.
Top with extra lemon zest for bakery-style presentation.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg