Ingredients
- Cake:
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. buttermilk
- 3 Tbsp. lemon zest
- 1/4 c. lemon juice
- 1 tsp. vanilla
- 1 3/4 c. sugar
- 1 1/2 sticks butter softened
- 3 eggs plus 1 egg yolk
- Glaze:
- 3 c. powdered sugar
- 3 Tbsp. lemon juice
- 2 Tbsp. buttermilk
Preparation
Step 1
Heat oven to 325. Grease and flour a 9x13 pan (don't use Pam, cake will still stick).
In medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a measuring cup combine buttermilk, lemon juice and vanilla. Set aside.
Using a stand mixer beat the sugar and lemon zest until moist and fragrant. Remove 1/4 c. of the sugar mixture and place in a small bowl, set aside.
Add the softened butter to the remaining sugar mixture and beat until light and fluffy. Beat in eggs and yolk one at a time until incorporated. Add the flour mixture alternating with the buttermilk mixture. Mix until smooth.
Scrape batter into baking pan and smooth out top. Bake until golden and a toothpick inserted in center comes out clean. About 25-30 min. Less time if using a larger pan. Do not over bake!!
While the cake is cooling, whisk together the glaze ingredients until smooth. Gently spread over the cake and sprinkle with the reserved sugar mixture. Allow to cool completely, about 2 hours.