If you’re searching for the perfect, moist dessert to brighten up your day, these Moist Lemon Squares in a Sheet Pan are just what you need! With a soft, tender cake base packed with fresh lemon zest and juice, each bite offers a refreshing, citrusy flavor. Topped with a tangy lemon glaze, these lemon squares strike the perfect balance between sweet and tart. Whether you’re hosting a party, sharing a treat with friends, or simply enjoying a moment to yourself with a cup of tea, these Moist Lemon Squares in a Sheet Pan are sure to hit the spot.
Jump to RecipeWhat’s even better is the convenience of baking these in a large sheet pan, meaning you’ll get plenty of servings with minimal effort. The recipe is simple, requiring only basic ingredients and equipment you likely already have in your kitchen.
Ingredients You’ll Need:
- Butter
- Milk
- Sugar
- Eggs
- Extra egg yolks
- All-purpose flour
- Baking powder
- Baking soda
- Vanilla sugar (or vanilla extract)
- Greek yogurt (or sour cream)
- Lemons (zest and juice)
- Powdered sugar
- Water (for glaze)
Equipment You’ll Need:
- Large mixing bowl
- Whisk
- Sifter
- Measuring cups and spoons
- Sheet pan (30 x 40 cm)
- Parchment paper
- Spatula
- Saucepan
- Cooling rack
Instructions:
1. Heat Butter and Milk:
Melt the butter and mix it with the warm milk. Let the mixture cool slightly, then stir in the lemon zest and juice.
2. Whisk Eggs and Sugar:
Whisk the eggs, extra egg yolks, and sugar together until the mixture is light and fluffy.
3. Combine Dry Ingredients:
Sift the all-purpose flour, baking powder, baking soda, and vanilla sugar into a separate bowl.
4. Add Yogurt:
Fold the Greek yogurt (or sour cream) into the egg mixture.
5. Add Butter and Milk Mixture:
Slowly pour the warm butter and milk mixture into the egg mixture, whisking on low speed.
6. Add Dry Ingredients:
Gently fold the sifted dry ingredients into the batter until just combined.
7. Bake:
Pour the batter into a sheet pan (30 x 40 cm) lined with parchment paper. Bake at 175°C (350°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the Cake Cool:
Allow the cake to cool completely on a cooling rack before applying the glaze.
9. Prepare the Glaze:
Melt the butter and mix with powdered sugar and lemon juice. Adjust the consistency with water if needed. Spread the glaze evenly over the cooled cake.
Dairy-Free Option:
To make these Moist Lemon Squares in a Sheet Pan dairy-free, substitute the butter with a plant-based alternative and use a dairy-free yogurt in place of Greek yogurt. You’ll still get that rich, moist texture and fresh lemony flavor.
Gluten-Free Option:
While I haven’t tried making these Moist Lemon Squares in a Sheet Pan gluten-free, a recommended substitution would be using the same quantity of a gluten-free flour blend, along with cornstarch and a pinch of xanthan gum. This should keep the texture light and the flavor deliciously balanced.
How to Store:
These Moist Lemon Squares in a Sheet Pan can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. If you want to freeze them, wrap each square individually in plastic wrap and place in a freezer-safe container for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy them again!
These Moist Lemon Squares in a Sheet Pan are perfect to enjoy with a cup of tea, whether you’re sharing them with guests or indulging in a sweet moment for yourself. Easy to bake, full of bright lemon flavor, and incredibly moist, this sheet pan recipe is bound to become a new favorite!
Lemon Squares in a Sheet Pan
Equipment
- Large mixing bowl
- Whisk
- Sifter
- Measuring Cups and Spoons
- Sheet pan (30 x 40 cm)
- Parchment paper
- Spatula
- Saucepan
- Cooling Rack
Ingredients
Ingredients for the Cake:
- 200 g butter
- 200 g milk
- 400 g granulated sugar
- 6 eggs
- 2 egg yolks
- 420 g all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp Vanilla sugar(or 2 tsp vanilla extract)
- 200 g Greek yogurt or sour cream
- 3 Zest and Juice
For the Glaze:
- 200 g butter
- 230 g powdered sugar
- 2 lemons, (Juice of 2 lemons, adjust to taste)
- Water, if needed, to adjust the consistency
Instructions
1. Heat Butter and Milk:
- Melt the butter and combine with the warm milk. Let the mixture cool slightly.
- Stir in the lemon zest and lemon juice into the butter and milk mixture.
Whisk Eggs and Sugar:
- Whisk the eggs, extra egg yolks, and sugar until the mixture becomes light and fluffy.
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and vanilla sugar (or vanilla extract).
Add Yogurt:
- Stir the Greek yogurt (or sour cream) into the egg mixture.
Add Butter and Milk Mixture:
- Slowly pour in the warm butter and milk mixture into the egg mixture while whisking on low speed.
Add Dry Ingredients:
- Gently fold the dry ingredients into the batter until just combined.
Bake:
- Pour the batter into a lined sheet pan (approximately 30 x 40 cm).
- Bake at 175°C (350°F) for about 25–30 minutes. Check with a toothpick to ensure the cake is fully baked.
Let the Cake Cool:
- Allow the cake to cool completely before applying the glaze.
Glaze:
- Melt the butter.
- Combine the melted butter with the powdered sugar and lemon juice. Adjust the consistency with a little water if necessary.
- Spread the glaze over the cooled cake.
