Lemon Buttermilk Sheet Cake

Lemon Buttermilk Cake packed with zippy lemon flavor and topped with an incredible sugary crunch.

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

Alright guys, today I’m bringing you a dessert that just screams spring! After the crazy winter that we had here I’m more than ready to say “goodbye winter, hello spring”!

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

 

I’m a huge fan of anything lemon flavored recipes-whether it’s cookiesbreadcupcakes or muffins-it’s an obsession! Especially this time of year, I tend to go a little overboard on the lemon treats. ;)

 

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

 

Zippy, tender, Lemon Buttermilk Cake topped with an incredible sugary crunch. This cake is ridiculously simple to make and takes no time at all to bake.

 

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

Make sure you use fresh lemons. I can’t stress that enough, don’t pull out the pre-bottled lemon juice or lemon extract-you need the real deal for this one. You’ll need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) and 3 tablespoons of zest for this cake.

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

Lemon Buttermilk Sheet Cake

Lemon Buttermilk Cake packed with zippy lemon flavor and topped with an incredible sugary crunch.

Yield: 16 servings

Ingredients:

For the Cake:
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
3 tablespoons grated lemon zest from 3 lemons
1/4 cup lemon juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs, room temperature
1 egg yolk, room temperature

For the Glaze:
3 cups confectioners' sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

Directions:

1. Preheat the oven to 325°. Grease a 9x13 inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

3. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

4. In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to small bowl, cover, and set aside. Add butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until combined. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

5. Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake is golden brown and toothpick inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

6. To Make the glaze: In a medium bowl whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Using an offset spatula, spread glaze over warm cake and sprinkle evenly with the reserved sugar mixture. Cool completely, at least 2 hours. Serve.

Source: Cook's Country, August/September 2008

Lemon Buttermilk Sheet Cake {Sweet Pea's Kitchen}

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