Lemon Buttermilk Sheet Cake

Pin It

With the bright sunshine and the near 50 degree temperature, it felt like spring here. It has been cold, snowy, and gray for weeks so yesterday's weather called for a celebration. I decided to make a lemon cake to make it feel even more springy.

This cake is kind of like lemonade. Sweet, tart and refreshing. The cake is light, airy and moist and the glaze adds just the right amount of tang. A sprinkling of lemon sugar (sugar mixed with lemon zest) over the top adds a bit more sweet/tart and adds a bit of texture.

I used the cake enhancer from King Arthur Flour for the first time. They tout it as a 'miracle product' that makes baked goods softer and moister and increases shelf life. I have to say this was the lightest crumb cake I have made in a while so maybe it did enhance the recipe. I also used it in another recipe I made yesterday and that one turned out great too!

Cake enhancer aside, this is a fantastic recipe and one that I plan on making again!

I am linking this to Now Serving's Best "Western" Desserts Valentines Special Event.



Lemon Buttermilk Sheet Cake
Cook's Country, August/September 2008

Cake:
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
3 tablespoons grated zest and 1/4 cup juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature

Glaze:
3 cups confectioners' sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

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, whick 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.