Lemon Buttermilk Sheet Cake

 

 

 

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

Ingredients:

Cake:

  • 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

Glaze:

  • 3 cups confectioners’ sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk

Instructions:

  1. . 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. 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. 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. 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.

 

Lemon Buttermilk Sheet Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Lemon Buttermilk Sheet Cake Cook’s Country, August/September 2008
Ingredients
  • Cake:
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk, room temperature
  • 3 tablespoons grated zest and ¼ cup juice from 3 lemons
  • 1 teaspoon vanilla extract
  • 1¾ cups granulated sugar
  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • 3 large eggs plus 1 egg yolk, room temperature
  • Glaze:
  • 3 cups confectioners’ sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk

Instructions
  1. 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 ¼ 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.

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13 Comments

  1. sharleen

     /  February 22, 2011

    yummy!

  2. That looks divine!
    Glad you had a great trip!

  3. Ooo yummy. I love lemon. Can’t wait to try it. And glad your travels were safe! How was Legoland? Is Darth still there? Haven’t been in years!

  4. Legoland was the highlight. Joshua is obsessed with legos and it was fun to be with him at the park. We didn’t see Darth – they are working on a whole Star Wars exhibit that will be open next month – we were bummed to miss it, but enjoyed the lack of crowds this month.

  5. Funny, ever since I started blogging back in October, this is the first post I’ve paid attention to that included a sheet cake recipe. This looks really good! Go, sheet cake!

  6. sharleen

     /  February 22, 2011

    I can’t help but wonder what this cake would taste like with your lemon curd recipe drizzled generously on top!

  7. julie

     /  February 23, 2011

    Yum. Thanks for taking that vacation!

  8. Bano

     /  September 27, 2011

    Christina,
    I made the lemon buttermilk sheet cake based on the incredible cake in your great photo. Mine looks nothing like it. My cake is a dry-looking pale yellow — not that rich, moist, lemony yellow evident in the photo — and has a white glaze on top — nonexistent in your photo. How did your friend Kelly turn out that masterpiece?
    Bano

  9. Bano – Thanks for your comment and sorry about your cake not turning out. I hope it still tasted good. I have made this a couple of times and it has turned out a nice yellow color, maybe it depends on the lemons? We poured the glaze on when the cake was still warm and it soaks into the cake. And then you top with the reserved sugar mixture, which is what you see in the photo.

  10. Bano

     /  September 27, 2011

    I waited 10 minutes for the cake to cool before adding the glaze and it didn’t seem to soak into the cake at all. I’ll try adding the glaze to the cake right out of the oven. The cake tastes really good. Thanks, Christina.

  11. Jessica

     /  September 7, 2013

    Just made this cake! Although it looks nothing like the picture, it is amazing. So delicious!!!

  12. Linda williams

     /  September 18, 2014

    Made this cake for my family and no one liked it. Threw the whole cake away.

  13. Linda, Sorry to hear that. It’s always a huge hit at our house.

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