No Brainer Meals

Lemon Buttermilk Sheet Cake

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Sweet and tangy lemon sheet cake with a rich balanced tone added by the buttermilk in the batter and glaze! So moist and tender! Recipe from America's Test Kitchen

Prep Time

25 min.

Cook Time

30 min.

Yield

16 Servings

Ingredients

  • 2 1/2 Cups Cake Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Buttermilk
  • 2 Lemon
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cups Granulated Sugar
  • 12 Tablespoons Butter
  • 4 Eggs
  • 3 Cups Powdered Sugar
  • 6 Ounces Raspberries

Directions

  • Preheat oven to 325 degrees. Zest and juice both lemons.
  • Put granulated sugar in a bowl or stand mixer. Add zest from lemons. Mix on high for about a minute or until sugar becomes slightly moist and you can really smell the zest!
  • Remove 1/4 cup of sugar and save for later.
  • Add room temperature butter to mixer and mix on high for about 2 minutes and mixture is light and fluffy.
  • Beat in 3 eggs one at a time until incorporated. Add only the yolk from the last egg and mix till combined.
  • In a separate bowl, mix flour, baking powder, baking soda and salt.
  • In another bowl, combine 1/4 cup of lemon juice (save the rest for the glaze), buttermilk and vanilla.
  • On low speed add dry ingredients to butter sugar and egg mixture about 1/3 at a time, alternating with the wet ingredients (half at a time). Scrape sides of the bowl and mix until just combined.
  • Grease and flour a 9x13 baking dish. Lightly pour and spread cake batter into pan.
  • Bake at 325 degrees for 25 to 35 minutes or until you have a non denting cake. Be careful not to over bake! Remove from oven and cool on a wire rack for 10 minutes.
  • While cake is cooling, whisk together 3 Tablespoons of reserved lemon juice, with 2 tablespoons of buttermilk and 3 cups of powdered sugar.
  • When cake has had 10 minutes to cool, spread with lemon glaze. Then sprinkle with reserved sugar and lemon zest mixture. Allow to cool for at least 2 hours. Serve with fresh raspberries!

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