Side Pannel
Lemon Buttermilk Sheet Cake
Lemon Buttermilk Sheet Cake
- Recipe Submitted by maryjosh on 01/03/2018
Ingredients List
- 2½ cups cake flour OR 2 cups plus 3 tablespoons all purpose flour and 5 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 3 lemons
- 1¾ cup granulated sugar
- ¾ cup buttermilk at room temperature
- ¼ cup lemon juice
- 1 teaspoon vanilla
- 12 tablespoon (1½ sticks) butter, room temperature
- 3 eggs plug 1 egg yolk, room temperature
- GLAZE
- 3 cups powdered sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilk
Directions
Preheat oven to 325° and grease and flour a 13x9 pan. Or line the pan with parchment and grease.
In a large bowl, combine cake flour (or all purpose and cornstarch), baking soda, making powder, and salt together. Mix and set aside.
In a separate bowl, mix zest and sugar together until moist and fragrant, about 1 minute. Transfer ¼ cup of that mixture to a small bowl and set aside for later.
In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla.
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.
Add flour mixture ⅓ at a time, alternating with buttermilk mixture until all is incorporated and smooth.
Pour mixture into prepared pan and bake for 35-40 min (mine took 39).
Let cool for 10 minutes. I set a timer for this so I wouldn't forget.
While cake is cooling mix glaze ingredients together.
Gently spread over warm cake and sprinkle with reserved lemon sugar.
Let cool for at least 2 hours before serving.
In a large bowl, combine cake flour (or all purpose and cornstarch), baking soda, making powder, and salt together. Mix and set aside.
In a separate bowl, mix zest and sugar together until moist and fragrant, about 1 minute. Transfer ¼ cup of that mixture to a small bowl and set aside for later.
In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla.
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.
Add flour mixture ⅓ at a time, alternating with buttermilk mixture until all is incorporated and smooth.
Pour mixture into prepared pan and bake for 35-40 min (mine took 39).
Let cool for 10 minutes. I set a timer for this so I wouldn't forget.
While cake is cooling mix glaze ingredients together.
Gently spread over warm cake and sprinkle with reserved lemon sugar.
Let cool for at least 2 hours before serving.
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