Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake

Spray a 9 X 13 inch baking dish with nonstick cooking spray and set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a liquid measuring cup combine buttermilk, lemon juice, and vanilla. Set aside.

In a large bowl add sugar and lemon zest. Using an electric mixer set on medium, beat until mixture is very fragrant 1-2 minutes. Transfer 1/4 cup of the sugar mixture to a small bowl and set it aside. Add butter to the remaining sugar mixture and beat until mixture is fluffy, about 2 minutes.  Add the eggs, one at a time, mixing after each addition just until combined. Add the egg yolk and mix to combine. Set mixer to low speed and add flour mixture in 3 additions alternating with buttermilk mixture. Mix until ingredients are just blended.

Ingredients

  • 2 1/2 Cups - Cake Flour
  • 1 Teaspoon - Baking Powder
  • 1/2 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 3/4 Cup - Buttermilk, at Room Temperature
  • 1/4 Cup - Fresh Lemon Juice
  • 1 Teaspoon - Vanilla Extract
  • 1 3/4 Cup - Sugar
  • 3 Tablespoons - Fresh Lemon Zest
  • 12 Tablespoons (1 1/2 Sticks) - Unsalted Butter, at Room Temperature
  • 3 - Eggs, Large, at Room Temperature
  • 1 - Egg Yolk, at Room Temperature
  • 3 Cups - Powdered Sugar
  • 3 Tablespoons - Fresh Lemon Juice
  • 2 Tablespoon - Buttermilk
Read the whole recipe on Gonna Want Seconds