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Sheetpan Lemon Yogurt Cake

This simple sheetpan cake is super simple to make and absolutely no-fail. Use this cake as a base for this mason jar dessert and layer with either whipped cream or your favourite icing. The recipe yeilds 6-8 servings depending on the size of your jars.

Course Dessert
Cuisine Canadian
Keyword Birthday Cake, jar cake
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Author FraƮche

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups vanilla yogurt
  • 3 eggs, beaten
  • 3/4 cup oil (canola, avocado or olive oil)
  • 1/3 cup honey
  • 1/3 cup lemon juice
  • 1/4 cup lemon zest
  • 1 teaspoon vanilla
  • icing or whipped cream

Instructions

  1. Preheat the oven to 350 F and line a 13x18" sheetpan with parchment paper or spray with cooking spray.

  2. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until combined.

  3. In a separate medium bowl whisk together the yogurt, eggs, oil, honey, lemon juice, lemon zest and vanilla. Add the wet ingredients to the dry ingredients and mix to combine with a rubber spatula (don't over-mix). The batter will be quite thick.

  4. Transfer the batter to the prepared pan, spread it evenly, and bake until it is golden brown and a toothpick inserted into the centre comes out clean, about 20-25 minutes. Set aside to cool. While the cake cools, make the icing (I use the 1 batch of the Wilton Buttercream Icing linked in the text above or whipped cream).

  5. Once cooled, use a biscuit cutter to cut out round shapes the same diameter of the jars. Layer the cake in your jars with piped layers of icing and top with berries or sprinkles as your heart desires! These can be made ahead and kept in the refrigerator for a couple of days.