Lemon Buttermilk Sheet Cake
I found this recipe at Frankly Entertaining.com. It looked so good I had to try it...I thought the topping was quite unusual...It leaves a crunch, along with a burst of lemon from the zest. This is one delicious cake... It will be going to work with me tomorrow, as I am the only lemon fan in the house... too darn dangerous to be...
I found this recipe at Frankly Entertaining.com. It looked so good I had to try it...I thought the topping was quite unusual...It leaves a crunch, along with a burst of lemon from the zest. This is one delicious cake... It will be going to work with me tomorrow, as I am the only lemon fan in the house... too darn dangerous to be...
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- glaze
- 3 tbsp lemon juice
- 3/4 c buttermilk room temperature
- 2 1/2 c cake flour
- 3 tbsp grated zest and â¼ cup juice from 3 lemons
- 1 3/4 c granulated sugar
- 1 1/2 stick unsalted butter softened
- 3 large eggs plus 1 egg yolk room temperature
- 3 c confectioners' sugar
- 2 tbsp buttermilk
- Carbohydrate 147.494653216657 g
- Cholesterol 64.7722222224942 mg
- Fat 25.2242717363319 g
- Fiber 1.73484032596797 g
- Protein 9.77936555580106 g
- Saturated Fat 15.2823386459028 g
- Serving Size 1 1 - 16 (246g)
- Sodium 105.237097231024 mg
- Sugar 145.759812890689 g
- Trans Fat 2.21224759722207 g
- Calories 851 calories
Step-by-step
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk, lemon juice, and vanilla in a liquid measuring cup.
- With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ½ cup sugar mixture to a 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. Scrape batter into prepared pan and smooth top.
- Bake until cake is golden brown and a toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
- 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.
My Lemon Buttermilk Sheet Cake Adventure
As a busy working mom, finding time for baking is a luxury, but sometimes, the craving for a homemade treat is simply irresistible. This Lemon Buttermilk Sheet Cake recipe wasn't just a recipe; it was a delightful adventure that started with a simple online discovery. The unusual topping intrigued me – a crunchy, zesty surprise that promised to elevate a classic sheet cake. And let me tell you, the promise was more than kept. The aroma alone was enough to transport me to a sun-drenched lemon grove. The initial taste was a soft, tender crumb, perfectly moist and bursting with bright lemon flavor. Then came the delightful contrast of the crunchy, sugary topping, which offered a pleasing texture and a second wave of lemony zest. It was a perfect balance of sweet and tart, soft and crunchy, and incredibly satisfying.
The process itself was surprisingly straightforward, even for a weeknight bake. The ingredients were readily available, and the steps were easy to follow, making it an accessible recipe even for bakers with limited experience. I loved the simplicity of combining the dry and wet ingredients, the satisfying whir of the electric mixer as the batter came together, and the beautiful golden-brown hue the cake achieved in the oven. The glaze was a stroke of genius—a simple yet elegant touch that brought the entire creation together. I even experimented a bit, poking small holes in the cake before glazing to allow for deeper penetration of the delicious lemony coating. The result? A truly exceptional dessert that exceeded all expectations.
This cake wasn’t just a successful bake; it was a morale booster. The sheer joy of creating something delicious from scratch, especially when the result is this heavenly, lemony delight, is truly unparalleled. Sharing slices with my family (and colleagues!) added to the experience, turning a simple dessert into a moment of connection and shared happiness. The compliments I received were the icing on the cake (pun intended!). It was a perfect reminder that sometimes, the simplest pleasures in life are the most rewarding.
Beyond its exceptional taste and ease of preparation, this recipe has become a cherished part of my baking repertoire. It’s the kind of cake that can effortlessly transform a mundane Tuesday into something special, a simple afternoon tea into a celebratory occasion. It's versatile enough for birthdays, potlucks, or simply a quiet evening at home. And its transportability is a huge plus; it travels well, meaning it's perfect for potlucks or taking to the office – as I did, to the envy of my lemon-less colleagues.
So, if you're searching for a cake that’s both impressive and easy to make, look no further. This Lemon Buttermilk Sheet Cake is a keeper. It’s a testament to the magic that happens when simple ingredients are combined with a touch of love and a whole lot of zest! The perfect treat to share with loved ones or to savor on your own. Trust me, you won't be disappointed. Give it a try and discover the joy of baking this exceptional cake.
