• Prep Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 20

Lemon Buttermilk Sheet Cake

  • Recipe Submitted by on

 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
  • 3 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk


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.

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