I’ve been on a family vacation for the past 10 days and it’s rough to be back! We had such a great time in California – we took the kids to Disney for a day and to Legoland for a couple of days. We were trying to do the trip on the cheap so we drove – more than 40 hours driving time! But that allowed us to make some side trips to visit friends and family.
We stopped in Portland on the way home to see some friends from our Provo, Utah days. It was so fun to catch up and see their sweet baby girl and Kelly made us a cake! Kelly is an amazing cook and baker. Every time they had us over for dinner back in the day the meal was an event – not only did the food taste good, it was beautifully prepared.
After the first bite of this cake I asked if we could feature it on the blog. It was so good! I embarrassed myself by eating the entire second piece that I had plated for the photo. It was light and airy, but the sugary topping adds a little crunchy texture. The recipe says to let it cool at least 2 hours, we ate ours warm and I thought it was amazing that way – although I’m sure I would love the cake cold too. I can’t wait to make this myself. Thanks for sharing the recipe with us Kelly.
Lemon Buttermilk Sheet Cake
Cook's Country, August/September 2008
- 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
- 3 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilk
- . 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, 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. Serve.