How to Make a Zesty Tang Glazed Lemon Sheet Cake with Pistachios

Are you ever in the mood for something refreshing, citrusy and nutty? Something that’s delightfully bright and tangy but sweet with each bite? We have the perfect dish for you -- a Tang glazed lemon sheet cake with pistachios. This cake is soft, fluffy and bursting with a zingy lemon flavor. The glaze adds a tangy finish that complements the crunch of the pistachios, making it a great amalgamation of flavors in the mouth with each bite.

This Tang glazed lemon sheet cake with pistachios is going to be moist and fluffy, the lemon juice giving it a light and airy texture. The lemon speaks boldly in its flavor. The glaze, with its tang, cuts through the sweetness, balancing out the cake perfectly. It’s also super easy to make, living up to the reputation of sheet cakes. And of course, it can be served at any occasion, be it a birthday, a picnic or a weekend treat. So, here’s how to make this sunny, exciting cake:

Ingredients:

For the lemon sheet cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup buttermilk

For the Tang lemon glaze:

• 1 cup Tang powder
• 2 tbsp fresh lemon juice
• 1 tbsp Greek yogurt or heavy cream
• ½ tsp vanilla extract

For the topping:

• ½ cup chopped pistachios
• Extra lemon zest for garnish

Method:

1. Preheat the oven to 350F or 175C.
2. Grease a baking sheet and line it with parchment paper. Set aside.
3. In a bowl, add the flour, baking powder, baking soda, and salt. Sieve in the flour so that it doesn’t form lumps in the batter later. Give it all a good mix and set aside.
4. In another bowl, add the softened butter and sugar. Using a hand mixer or a stand mixer, beat until the ingredients are well incorporated. The mixture should be light and fluffy. This leads to a soft, fluffy cake that’s easy to eat.
5. Now add in the eggs, one at a time. First add one, beat until it’s fully mixed in, then add the next and so on.
6. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract for a burst of citrus.
7. Slowly add the dry ingredients to the wet ingredients bowl. First add a spoonful, mix it completely, then add another spoonful and so on.
8. Add the buttermilk and incorporate that thoroughly. Make sure you aren’t overmixing or the cake will be too dense and dry.
9. Pour the batter onto the prepared baking sheet, spreading it evenly with the back of a spoon.
10. Bake for about 25 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing. If you glaze while the cake is still warm, the glaze will melt and become runny. So let the cake cool completely before you move on to the glaze.
12. While the cake is baking and cooling, prepare the glaze. In a bowl, whisk together the Tang powder, lemon juice, Greek yogurt (or heavy cream), and vanilla extract. If the glaze is too thick, add one teaspoon of lemon juice at a time, mixing after each addition, until you reach a pourable consistency.
13. Drizzle the glaze over the cooled cake. Let it set for 10 minutes before adding toppings.
14. Add chopped pistachios over the glazed cake. The combination of crunchy pistachios and soft cake is deeply satisfying. For an extra zing, add some lemon zest on top to enhance the citrusy notes.
15. You can serve this cake with a hot cup of tea or coffee. Or pair it with a scoop of vanilla ice cream or lemon ice cream. You can also serve with a dollop of whipped cream and fresh berries like strawberries or blueberries.

Notes:

• You can use any flavor of Tang but for this recipe, lemon is best.
• Toast the pistachios for a more nutty flavor.
• Use lemon juice from fresh lemons instead of using bottled lemon juice, for a stronger flavor.