Candied Lemon Sheet Cake

By • July 29, 2013 • 23 Comments

393 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I wanted something that reminded me a favorite candy from my childhood, Lemonheads and this works really well. The lemon slices, which wind up being like a slice of marmalade, contrast nicely with the sweetness of the icing. The cake, because of the bean flour, is very moist, much like a lot of Hostess cakes, but be forewarned when you dip your finger into the batter and taste, it will taste raw and vegetal. Not to worry once it cooks it cleans up nicely and tastes amazing and wonderful. This recipe is based on the classic Texas sheet cakes of my youth. They traditionally come in the form of chocolate or white cake and this is nothing more than a gluten free variation of the white cake. It would not be complicated to make the cake with wheat flour if you so choose.thirschfeld

Serves 9 to 12

Candied Lemon Slices

  • 13 1/8-inch lemon slices, seeds gently removed
  • 1 cup sugar
  • 1 cup water
  • strips of zest from 2 lemons

Sheet Cake

  • 1 cup Bob's Red Mill Gluten Free Flour Mix
  • 3/4 cup sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 2 tablespoons candied zest, minced
  • 1/4 teaspoon kosher salt
  • 2 sticks of unsalted butter, each gently melted in its own bowl and kept warm, plus more for greasing the pan
  • 3 tablespoons powdered dry milk
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, warm
  • 1/2 teaspoon pure lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces powdered sugar
  • 3 tablespoons heavy cream
  1. Pour the sugar into a saute pan large enough to hold the lemons in a single layer. Place the lemons and zest in a single layer on top and then add the water. Place the pan over medium heat and bring to a boil. Reduce the heat and simmer.
  2. Simmer the lemon slices until the sugar syrup has reduced by half or more and the pith and rind of the lemon appear transparent. Carefully remove the slices and zest to a piece of parchment being sure not to let the pieces overlap. Let them cool.
  3. Grease a quarter size sheet tray (9 x 13 inches) with butter. To make the cake heat the oven to 375 ? F. Combine the flour, dry milk powder, sugar, xanthan gum, baking soda, minced candied zest, and salt. Combine half the melted butter with the eggs, milk, and extracts. While whisking add the dry to the wet ingredients. Pour the batter into the prepared sheet tray. Make sure the batter is evenly distributed so it rises evenly. Bake for 30 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  4. While the cake is baking, make the icing. Combine the powdered sugar, cream, and remainder of the warm butter in a mixing bowl. Whisk until smooth. Keep the icing luke warm.
  5. When the cake has finished baking remove it from the oven and let it cool right in the sheet pan for 15 minutes. When the timer goes off pour the warm icing over the top and spread it out evenly with a spatula. Lay on the slices of lemon and let the cake cool. Refrigerate or serve cold.
Jump to Comments (23)

Comments (23) Questions (1)

Default-small
Default-small
Default-small

about 1 year ago violingirl

Hi,I really don't care for sorghum--do you have a different GF flour to recommend In this recipe? Thanks!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Made this cake this morning. It's so delicious. Mine was done in about 20 minutes, so watch your baking time. For me, it didn't rise much, but the texture is perfect, and it baked to a beautiful golden brown. I went light on the icing, and omitted the stick of butter, and just used the juice of a lemon. I'll be making this often. Thanks, Tom!

Img__631-1_(1)

about 1 year ago thirschfeld

Thanks for making it MrsL!

Img_5811.jpg

over 1 year ago Laurie15

This looks delicious but seems like a very small amount of volume of batter for such a large pan! Are you sure it shouldn't be doubled or is the cake super thin?

Thanks!

Open-uri20141030-5930-1anj419

about 1 year ago WouldbeChef

Recipe states a 9x13 sheet TRAY, not 9x13 baking dish. Guess since it doesn't rise much, that all that's needed.

Img_5811.jpg

about 1 year ago Laurie15

Thank you! I missed that. Much appreciated.

Image

over 1 year ago Regine

Oh I see. Thanks. 3 tbsp heavy cream for the icing. Happy though to see that I was not the only one asking. LOL You must have fixed the recipe afterwards. Thanks. Will make it soon and let you know.

Image

over 1 year ago Regine

Patmagcr, the other 1/2 of the butter is for the icing. The only thing though is that Thirschfed needs to specify how much MILK needs to be used for the icing. Recipe says 3/4 cup milk but does not say if all is for the cake or if a portion is for the icing. Thirschfeld?

Img__631-1_(1)

over 1 year ago thirschfeld

there is no milk in the icing it calls for heavy cream.

Default-small

over 1 year ago patmagcr

Sorry, but i have a question. Does the other 1/2 of the butter (the 1/2 not used with the eggs, milk, etc) get added as well to the dry mixture?

Img__631-1_(1)

over 1 year ago thirschfeld

Not to worry patmagcr. You use half the melted butter for the cake batter and the remainder is used for making the icing. Does that make sense?

Image

over 1 year ago Regine

I researched Xantham Gum and read that it is used in conjunction with the gluten free flour; so I am assuming that if you use all purpose flour instead of the gluten free flour, you don't need the xantham gum.

Img__631-1_(1)

over 1 year ago thirschfeld

Xanthan gum is a replacement for gluten. If you are going to make this cake with wheat flour then, yes, you do not need to add the xantham gum.

280194_3901959540227_611816486_o

over 1 year ago caroberts77

Do you just sub regular flour for the Bob's Red Mill Gluten Free Flour Mix and omit the xantham gum to make it non-gluten free?

Img__631-1_(1)

over 1 year ago thirschfeld

I often switch recipes from wheat to gluten free so I am no sure why doing the opposite wouldn't work. As noted above you would not need xanthem gum if you make this recipe with wheat flour. Just a note, I have not made this with wheat flour so I can't promise the switch would work.

Default-small

over 1 year ago mlschless

Looks delicious! I'm anxious to make this, but have a question please. So powdered sugar, cream, and warm butter only for the icing? No milk there? In the comments below you mention the amounts being listed now, but I don't see any mention of milk in the icing. So there is none there? Also, I assume in "combine the half the butter, eggs, milk and extracts" - the "half" refers only to the butter. Thanks much!

Img__631-1_(1)

over 1 year ago thirschfeld

Hi mlschless, the icing is made with cream, and yes, half the butter with the eggs, milk and extracts. Sorry for any confusion.

Image

over 1 year ago Regine

Yes, as MrsLarking wrote, how much powdered sugar, and most important, what portion of the 3/4 cup milk in your recipe should be used for the cake versus icing - unless you just forgot to specify the additional milk needed for the icing. Thanks!

Image

over 1 year ago Regine

Where not wheer. D) I meant where can I get the xantham gum.

Image

over 1 year ago Regine

Wheer an I get Xantham gum? Just curious, what does it do to the batter/cake? Not that I want to change your recipe, but do you think I can get away with use the flour that I have at home, all purpose flour, rather than buy the gluten free?

Img__631-1_(1)

over 1 year ago thirschfeld

Lots of groceries carry it, Whole Foods for instance and most groceries that have gluten free section.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Looking forward to trying this one, Tom. How much powdered sugar and milk for icing? (I'd probably just eyeball it.) thx.

Img__631-1_(1)

over 1 year ago thirschfeld

thanks, the amounts are posted now.