Make Ahead
Candied Lemon Sheet Cake
Popular on Food52
27 Reviews
violingirl
August 4, 2013
Hi,I really don't care for sorghum--do you have a different GF flour to recommend In this recipe? Thanks!
mrslarkin
August 2, 2013
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!
Laurie15
July 31, 2013
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!
Thanks!
WouldbeChef
August 4, 2013
Recipe states a 9x13 sheet TRAY, not 9x13 baking dish. Guess since it doesn't rise much, that all that's needed.
Regine
July 30, 2013
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.
Regine
July 30, 2013
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?
patmagcr
July 30, 2013
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?
thirschfeld
July 30, 2013
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?
Regine
July 30, 2013
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.
thirschfeld
July 30, 2013
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.
caroberts77
July 30, 2013
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?
thirschfeld
July 30, 2013
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.
mlschless
July 30, 2013
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!
thirschfeld
July 30, 2013
Hi mlschless, the icing is made with cream, and yes, half the butter with the eggs, milk and extracts. Sorry for any confusion.
Regine
July 30, 2013
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!
Regine
July 30, 2013
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?
thirschfeld
July 30, 2013
Lots of groceries carry it, Whole Foods for instance and most groceries that have gluten free section.
mrslarkin
July 30, 2013
Looking forward to trying this one, Tom. How much powdered sugar and milk for icing? (I'd probably just eyeball it.) thx.
See what other Food52ers are saying.