Lemon Buttermilk Sheet Cake -Cook’s Country

By Foodiewife

We chose cake flour for our Lemon Buttermilk Sheet Cake recipe because it yielded a fine, velvety crumb. We used the creaming method—beat the butter and sugar together before adding the wet and dry ingredients—to develop structure and height in the cake. Replacing some of the baking powder with baking soda reduced doming, as did reducing the baking temperature—the slower baking meant the edges and interior of the cake set at the same time, resulting in a perfectly flat top.

We added grated zest from to round out the lemon flavor and created a homemade lemon sugar that lent a wallop of lemony richness to the cake. For icing, a simple glaze of confectioners’ sugar, buttermilk, and lemon juice worked perfectly. A sprinkle of some reserved lemon sugar added crunch and gave a final flourish of lemon flavor and color.

Ingredients

• You will need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) for this recipe. We recommend using an offset spatula to easily and neatly glaze the warm cake.
• Ingredients Cake
• 2 1/2 cups cake flour (see tip)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk, room temperature
• 3 tablespoons grated lemon zest from 3 lemons
• 1/4 cup lemon juice from 3 lemons
• 1 teaspoon vanilla extract
• 1 3/4 cup granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3 large eggs, room temperature
• 1 egg yolk, room temperature
• Glaze
• 3 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 tablespoons buttermilk

Details

Adapted from cookscountry.com

Preparation

Step 1

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13- by 9-inch baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

2. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. 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.

3. Scrape batter into prepared pan and smooth top. 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.

4. 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. Serve.

Making Lemon Sugar

Our easy homemade lemon sugar provides a flavorful base for the cake and an eye-catching, crunchy, lemony topping.

1. Beating the sugar with the lemon zest releases the flavorful oils in the zest.

2. Sprinkle extra lemon sugar over the glazed cake for added flavor and crunch.