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Moist Lemon Sheet Cake Recipe with Easy Ganache Drip Perfect for Parties

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A bright, juicy, and tender lemon sheet cake topped with a silky bittersweet chocolate ganache drip. Perfect for parties and quick gatherings, this cake balances tangy lemon flavor with rich chocolate.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tsp vinegar)
  • 3 tablespoons fresh lemon zest (from about 3 medium lemons)
  • ⅓ cup (80ml) fresh lemon juice
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (170g) bittersweet or dark chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
  2. In a large bowl, beat ¾ cup (170g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  3. Add 3 room-temperature eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 ½ teaspoons (10g) baking powder, ½ teaspoon (2g) baking soda, and ½ teaspoon (3g) salt.
  5. In another bowl, stir together 1 cup (240ml) buttermilk, ⅓ cup (80ml) fresh lemon juice, 3 tablespoons lemon zest, and 1 teaspoon vanilla extract.
  6. With mixer on low speed, add dry ingredients in three batches alternating with lemon-buttermilk mixture in two batches, beginning and ending with dry ingredients. Mix just until combined.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove cake from oven and cool completely on a cooling rack before adding ganache.
  10. To prepare ganache, warm ½ cup (120ml) heavy cream in a small saucepan over medium heat until just simmering (do not boil).
  11. Pour hot cream over 1 cup (170g) bittersweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk gently until smooth and glossy.
  12. Stir in 1 tablespoon (14g) unsalted butter for shine.
  13. Pour ganache slowly over cooled cake starting at the center, letting it drip naturally toward edges. Use a spoon to encourage drips if desired.
  14. Let ganache set at room temperature or refrigerate for 15 minutes to firm up.
  15. Slice into squares and serve.

Notes

Always zest lemons before juicing to maximize flavor. Avoid overmixing batter to keep cake tender. Heat cream slowly for ganache to prevent graininess. Pour ganache gradually for best drip effect. For hot days, keep ganache separate until serving or chill cake first.

Nutrition

Keywords: lemon cake, sheet cake, ganache drip, party dessert, easy lemon cake, moist lemon cake, chocolate ganache, quick cake

Find it online: https://sofiaspice.com/moist-lemon-sheet-cake-recipe-with-easy-ganache-drip-perfect-for-parties/