Lemon Buttermilk Sheet Cake

Ingredients For Lemon Buttermilk Sheet Cake

• 2 1/2 ccake flour
• 1 tspbaking powder
• 1/2 tspbaking soda
• 1/2 tspsalt
• 3/4 cbuttermilk, room temperature
• 3 Tbspgrated zest and ¼ cup juice from 3 lemons
• 1 tspvanilla extract
• 1 3/4 cgranulated sugar
• 1 1/2 stickunsalted butter, softened
• 3 lgeggs plus 1 egg yolk, room temperature
• GLAZE
• 3 cconfectioners’ sugar
• 3 Tbsplemon juice
• 2 Tbspbuttermilk

How To Make Lemon Buttermilk Sheet Cake

• 1Adjust oven rack to middle position and heat oven to 325 degrees.
  Grease and flour 13 x 9 inch baking pan.
• 2Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
• 3With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
• 4Add 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.Scrape batter into prepared pan and smooth top.
• 5Bake 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.
• 6For 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.I poked small holes in my cake with a fork. You don’t have to…I just wanted some of the glaze
  to penetrate…
  Did you like the recipe? Write in a comment on Facebook
  Source