Lemon Sheet Cake With Buttercream Frosting

Name: Lemon Sheet Cake With Buttercream Frosting
Ingredients: 1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan; 3 cups/385 grams all-purpose flour, plus more for preparing the pan; 1 1/3 cups whole milk; 1/4 cup fresh lemon juice; 1 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups/403 grams granulated sugar; 4 teaspoons packed finely grated lemon zest; 4 large eggs, at room temperature; For the buttercream:; 3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened; 2 cups/246 grams confectioners’ sugar; 1 teaspoon finely grated lemon zest; Pinch kosher salt; 4 to 5 tablespoons fresh lemon juice

Lemon Sheet Cake With Buttercream Frosting was pinched from <a href="https://cooking.nytimes.com/recipes/1019261-lemon-sheet-cake-with-buttercream-frosting" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan

•

3 cups/385 grams all-purpose flour, plus more for preparing the pan

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1 1/3 cups whole milk

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1/4 cup fresh lemon juice

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1 1/4 teaspoons baking powder

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3/4 teaspoon baking soda

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1 teaspoon kosher salt

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2 cups/403 grams granulated sugar

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4 teaspoons packed finely grated lemon zest

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4 large eggs, at room temperature

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For the buttercream:

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3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened

•

2 cups/246 grams confectioners’ sugar

•

1 teaspoon finely grated lemon zest

•

Pinch kosher salt

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4 to 5 tablespoons fresh lemon juice

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