If you’re like me and can’t resist sugary treats, the healthiest option is to make your desserts at home. My husband and I love having cakes and sweets with our afternoon coffee. My homemade treats have never quite hit the spot until this glazed lemon sheet cake. It’s super easy to make, no experience with baking necessary, and plant-based! It’s moist and compared to store-bought cakes, it’s not loaded with butter. I don’t feel guilty eating a piece every day.
I’ve made this cake with buttercream and frosting, but I find that the best version is with a lemon drizzle. It keeps the cake moist but not heavy. Also, buttercream and icing can get too sweet for us. We tend to not eat icing with store-bought cakes, so this is perfect.
Lemon Sheet Cake and Coke Sugar Content
Sugar, flour—this is not in the healthy list by any means, but if you look at the ingredients of store-bought cakes, this is a lot better. And the good new is, you can customize on how much sugar you want to add.
A standard 12-ounce coca-cola has 10 teaspoons of sugar, roughly 1/4 cup. With 2 1/2 cups of sugar for the whole recipe, for about 12 servings, that’s about 3 tablespoons per slice. And that’s considered a large slice. For context, 1 tbs is about 3 tsp.
I use a rectangular cake pan, 9″ x 13″ for this recipe.
A few more things I love about this recipe aside from taste:
- easy clean up: if you use a liquid measuring cup that can fit 2 cups or more, you don’t need to wash extra. You don’t have to wash the cooling rack too.
- light: it doesn’t feel heavy at all, even if you eat more than a slice.
- No need to flip: I don’t have to use parchment paper or flip it.