lemon buttermilk sheet cake

★★★★★ 9 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

I found this recipe at Frankly Entertaining.com. It looked so good I had to try it...I thought the topping was quite unusual...It leaves a crunch, along with burst of lemon from the zest. This is one delicious cake... It will be going to work with me tomorrow, as I am the only lemon fan in the house... too darn dangerous to be sitting here for long... Enjoy! My photos

★★★★★ 9 Reviews
serves 12 - 16
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For lemon buttermilk sheet cake

  • 2 1/2 c
    cake flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 3/4 c
    buttermilk, room temperature
  • 3 Tbsp
    grated zest and ¼ cup juice from 3 lemons
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    granulated sugar
  • 1 1/2 stick
    unsalted butter, softened
  • 3 lg
    eggs plus 1 egg yolk, room temperature
  • GLAZE
  • 3 c
    confectioners' sugar
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    buttermilk

How To Make lemon buttermilk sheet cake

  • 1
    Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
  • 2
    Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
  • 3
    With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
  • 4
    Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
  • 5
    Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
  • 6
    For the glaze: Meanwhile, whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...

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