Sunday, July 22, 2012

Lemon Buttermilk Sheet Cake


I have a problem; I am obsessed with lemon desserts…

Every time I pick up a new recipe book I immediately gravitate to the ones with lemon.

When I bought the new America’s Test Kitchen, Best Summer Desserts I knew this Lemon Buttermilk Sheet Cake was gonna happen ASAP!


I so glad I made this cake, it is incredible. The cake is moist and has so much fresh lemon flavor and the topping, what can I say about the crunchy lemon sugar topping, it is TO DIE FOR!!


What you need,

For the cake,
2 ½ cups cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup buttermilk, room temperature
3 tbsp. grated lemon zest
¼ cup fresh lemon juice
1 tsp. vanilla extract
1 ¾ cup granulated sugar
12 tbsp. butter, softened
3 large eggs plus 1 large yolk, room temperature

For the glaze,
3 cups icing sugar
3 tbsp. lemon juice
2 tbsp. buttermilk

Preheat the oven to 325 degrees. Grease and flour a 9x13 inch baking dish, set aside.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
Combine buttermilk, lemon juice and vanilla in a liquid measuring cup.

In the bowl of a stand mixer, fit with the paddle attachment, beat the sugar and lemon zest on medium speed until moist and fragrant, about 1 minute. Remove ¼ cup of the sugar mixture and put it in a small bowl and set aside.

Add the butter to the remaining sugar mixture and beat on high until light and fluffy. Beat in eggs and yolk, one at a time, until well incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, mix until smooth.

Pour the batter into the prepared pan and smooth the top. Bake cake on the middle rack until it is golden brown and a toothpick comes out clean, 25-30 minutes.

Transfer the cake to a cooling rack and let it cool for 10 minutes.

To make the glaze, whisk the icing sugar, lemon juice and buttermilk together until smooth. Gently pour over the top of the warm cake and carefully spread it out. Sprinkle the reserved lemon sugar all over the top in an even layer.

Let the cake cool completely then serve.


This cake is fantastic on its own, but a few fresh berries on it would be lovely.

This might be my favorite lemon cake, ever! It has the perfect tartness from the lemon and sweetness from the sugar, and the topping just makes it perfection!

Jen


3 comments:

  1. Oh yeah. This looks awesome.

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  2. Does this cake need to be refrigerated?

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  3. Jen of My Tiny OvenAugust 9, 2012 at 12:54 PM

    Hi Heather. No this cake didn't need to go in the fridge. I kept it out for 2 days while we ate it. It was fine. I am sure you could put it in the fridge if you wanted to.

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