Best Lemon Buttermilk Sheet Cake Recipes

Lemon Buttermilk Sheet Cake image

Provided by Cassie *

Categories Cakes

Time 40m

Number Of Ingredients 14

2 1/2 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk, room temperature
3 Tbsp grated zest and ¼ cup juice from 3 lemons
1 tsp vanilla extract
1 3/4 c granulated sugar
1 1/2 stick unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
GLAZE
3 c confectioners' sugar
3 Tbsp lemon juice
2 Tbsp buttermilk

Steps:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
2. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
3. 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.
4. 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.
5. 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.
6. 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. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...

Lemon Buttermilk Sheet Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h34m

Yield 15 serving(s)

Number Of Ingredients 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

Steps:

Cake: position oven rack in middle position; preheat to 325°.
Grease and flour a 13 x 9 inch baking pan.
In a bowl, combine the flour, baking powder, baking soda, and salt.
In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
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.
Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, and the yolk until combined.
Decrease mixer speed to low.
Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
Add the remaining flour mixture and mix until smooth, about 30 seconds.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
Transfer pan to a wire rack and let the cake cool for 10 minutes.
Glaze: meanwhile, whisk the glaze ingredients together until smooth.
Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
Cool completely, at least 2 hours, then serve.