Lemon Buttermilk Sheet Cake

From Cook's Country | August/September 2008

Why this recipe works:

We chose cake flour for our Lemon Buttermilk Sheet Cake recipe because it yielded a fine, velvety crumb. We used the creaming method—beat the butter and sugar together before adding the wet and dry ingredients—to develop structure and height in the cake. Replacing some of the baking powder… read more

We chose cake flour for our Lemon Buttermilk Sheet Cake recipe because it yielded a fine, velvety crumb. We used the creaming method—beat the butter and sugar together before adding the wet and dry ingredients—to develop structure and height in the cake. Replacing some of the baking powder with baking soda reduced doming, as did reducing the baking temperature—the slower baking meant the edges and interior of the cake set at the same time, resulting in a perfectly flat top.

We added grated zest from to round out the lemon flavor and created a homemade lemon sugar that lent a wallop of lemony richness to the cake. For icing, a simple glaze of confectioners’ sugar, buttermilk, and lemon juice worked perfectly. A sprinkle of some reserved lemon sugar added crunch and gave a final flourish of lemon flavor and color.

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Serves 16

You will need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) for this recipe. We recommend using an offset spatula to easily and neatly glaze the warm cake.

Ingredients

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