Lemon Buttermilk Sheet Cake
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...
2 1/2 ccake flour
1 tspbaking powder
1/2 tspbaking soda
3/4 cbuttermilk, room temperature
3 Tbspgrated zest and ¼ cup juice from 3 lemons
1 tspvanilla extract
1 3/4 cgranulated sugar
1 1/2 stickunsalted butter, softened
3 largeeggs plus 1 egg yolk, room temperature
3 cconfectioners' sugar
3 Tbsplemon juice
How to Make Lemon Buttermilk Sheet Cake
- Adjust oven rack to middle position and heat oven to 325 degrees.
Grease and flour 13 x 9 inch baking pan.
- 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.
- 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...