If a sheet cake is meant to taste like summer, this is it: lots of lemon, fine polenta and a glaze. The result is moist bars that are wonderful to prepare ahead, stay moist for several days and are always well-received.

Ingredients (for one sheet pan, approx. 24 bars)

For the batter:

  • 400 g all-purpose flour
  • 260 g fine polenta (cornmeal)
  • 130 g ground almonds
  • 330 g soft butter
  • 290 g sugar
  • 4 eggs (room temperature)
  • 4 organic lemons (zest of all, juice of two)
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1 pinch of salt

For the glaze:

  • 250 g powdered sugar
  • 3-4 tbsp lemon juice
  • 1 tbsp hot water

Kitchen utensils: Sheet pan (30 x 40 cm), parchment paper, mixing bowl, hand mixer, dough scraper, zester, lemon squeezer, sieve, whisk, measuring cup, kitchen scale, wooden skewer, spatula, long knife

Preparation (75 minutes)

  1. Preheat the oven to 175 °C (350 °F) conventional heat and line the sheet pan with parchment paper, leaving a small overhang on the edges. Wash the lemons in hot water, dry them and zest all four fruits. Squeeze two lemons and set the juice aside.
  2. In a large mixing bowl, beat the soft butter with the sugar for at least five minutes until pale and fluffy. Mix in the eggs one at a time, beating for about half a minute after each addition. Add vanilla extract, lemon zest and two tablespoons of lemon juice and stir briefly.
  3. In a second bowl, thoroughly combine flour, polenta, ground almonds, baking powder and salt. Fold the dry ingredients into the butter mixture in portions.
  4. Spread the batter on the sheet pan and smooth it evenly into the corners with the dough scraper. Tap the pan once lightly on the work surface to release air bubbles. Bake in the preheated oven for 35-40 minutes until golden brown, until the surface is lightly browned and a wooden skewer comes out clean.
  5. Let the cake cool on the pan. For the glaze, sift the powdered sugar through a fine sieve into a bowl, stir in the remaining lemon juice and hot water spoonful by spoonful.
  6. Quickly spread the glaze over the cooled cake with a spatula and let it dry for at least 30 minutes. Then cut into even pieces with a long, sharp knife.

Serving Suggestions

Arrange the bars on a flat platter. Fine lemon zest, strawberry halves or edible flowers placed on the still-moist glaze add pops of color. A dollop of lightly sweetened crème fraîche pairs well with each piece.

Beverage Recommendation

  • A chilled Limoncello Spritz picks up the citrus notes and stays pleasantly light.
  • As a non-alcoholic accompaniment, a cold rooibos tea with lemon slices is convincing.

Recipe Variations

  • One tablespoon of dried lavender in the batter gives the bars a floral depth.
  • With lime and coconut flakes instead of lemon, a tropical variation emerges.