Lemon Buttermilk Sheet Cake

Name: Lemon Buttermilk Sheet Cake
Yield: Serves 16
Ingredients: 2 1/2 cups (10 ounces/283 grams), cake flour; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 3/4 cup, buttermilk, room temperature; 3 tablespoons, grated lemon zest from 3 lemons; 1/4 cup, lemon juice from 3 lemons; 1 teaspoon, vanilla extract; 1 3/4 cup (12¼ ounces/347 grams), granulated sugar; 12 tablespoons (1 1/2 sticks), unsalted butter, softened; 3 large, eggs, room temperature; 1 , egg yolk, room temperature; 3 cups (12 ounces/340 grams), confectioners' sugar; 3 tablespoons, lemon juice; 2 tablespoons, buttermilk

Desserts or Baked Goods
Cakes
Easter

Appears in Cook's Country August/September 2008

A sweet-tart lemon sheet cake holds a lot of promise as a light summer dessert-but sheet cakes are hard to bake evenly, and we wanted bright, not sour, lemon flavor. In our recipe, tangy buttermilk reinforces the lemon flavor in both the cake and glaze.

SERVES 16

TIME 1¼ hours, plus 2 hours cooling

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