Lemon Buttermilk Sheet Cake

Total Time: 1 hr 34 mins Preparation Time: 1 hr Cook Time: 34 mins

Ingredients

• Servings: 15
• 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
• 1/4 cup fresh lemon juice
• 3 tablespoons grated fresh lemon zest (about 3 lemons)
• 1 teaspoon vanilla extract
• 1 3/4 cups sugar
• 12 tablespoons unsalted butter, softened (1 1/2 sticks)
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 3 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 2 tablespoons buttermilk

Recipe

• 1 cake: position oven rack in middle position; preheat to 325°.
• 2 grease and flour a 13 x 9 inch baking pan.
• 3 in a bowl, combine the flour, baking powder, baking soda, and salt.
• 4 in a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
• 5 in a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
• 6 transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
• 7 add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
• 8 beat in the eggs, one at a time, and the yolk until combined.
• 9 decrease mixer speed to low.
• 10 mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
• 11 repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• 12 add the remaining flour mixture and mix until smooth, about 30 seconds.
• 13 give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
• 14 scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
• 15 bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
• 16 transfer pan to a wire rack and let the cake cool for 10 minutes.
• 17 glaze: meanwhile, whisk the glaze ingredients together until smooth.
• 18 gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
• 19 cool completely, at least 2 hours, then serve.