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Buttermilk Lemon Sheet Cake Recipe

Longer pinterest style collage picture of lemon cake recipe with fresh lemons in the background
Looking for the perfect lemon sheet cake recipe? Look no further. This buttermilk sheet cake recipe is so good. It is easy to make and will be a favorite dessert recipe.

best lemon cake

Buttermilk Lemon Sheet Cake Recipe

I love lemon. I love the sweet and tart combination when you mix the sweet cake with the sour lemon. This cake is great for birthdays, parties or just because you want cake. It is really easy to make if you have kids who like to help out in the kitchen, this is a great recipe that is easy for kids to help. Make this sheet cake and enjoy homemade made lemon cake anytime.

How to Store Buttermilk Cake

When you make this cake, you will to make sure you have stored the cake correctly to make it last the longest. The most important thing when you store buttermilk sheet cake is to make sure it is not left uncovered. The air will make this cake get stale faster. Store the cake wrapped in plastic or in an airtight container. The cake can be kept at room temperature for about 4 days. If you do not think you can eat all the cake before it starts to spoil, move it to the freezer right away.

Can I freeze this sheet cake recipe?

Whenever you make a sheet cake, there are several ways to freeze it. Normally I make the cake and we have it for about 2 days. Then, I will cut the rest of the cake into slices. First I put the cake on a plate or baking sheet in the freezer to freeze. Once it is frozen, I move it to freezer bags. I like to freeze the cake first because that way the frosting does not stick to the freezer bag. When it is time to thaw the cake, you will want to take it out of the freezer bag first. Otherwise, the frosting will stick as the cake thaws.

You can also make the cake and as soon as it cools, you can freeze the cake as a whole. This is before adding the frosting. This is a great way to have the cake when you want it but do not have to worry about the frosting.

Do I have to use fresh lemon for this best lemon cake recipe?

While fresh lemon juice is the better choice for the best lemon cake recipe, you can use lemon concentrate in its place. There are many types of lemon concentrate that is available. Look for a lemon juice that is pure lemon without any added things to it. Whenever possible, use fresh lemon juice directly from the lemon.

lemon sheet cake

Ingredients for homemade lemon cake

  • cake flour
  • baking powder
  • baking soda
  • salt
  • buttermilk
  • lemons
  • vanilla extract
  • granulated sugar
  • unsalted butter
  • eggs
  • confectioners’ sugar

How to make lemon sheet cake

Preheat the oven to 325°. Grease a 9×13 inch square baking pan and set aside.

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

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

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.

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.

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.

buttermilk sheet cake

More Cake Recipes

If you love cake, and come on who doesn’t, you are going to want these other cake recipes. Moist and delicious cakes that are great for simple weeknight dessert or for special occasions. These cakes are so good, it might be hard to pick which one you should make first.

  • Homemade Funfetti Layer Cake
  • Better Than Sex Pumpkin Cake – This is the best pumpkin cake you will ever eat. Better Than Sex Cake Pumpkin Cake is simple to make with only a handful of ingredients.
  • Cherry Dr. Pepper Cake – A sweet but tart cake that is topped with cherry frosting and a hint of Dr Pepper flavor, this cake is a hit with kids and adults. You have to try this Cherry Dr. Pepper Cake.
  • Strawberry Dream Layer Cake – This made from scratch strawberry cake is a super moist cake that is exploding with fresh strawberry flavor. With juicy strawberries as the main attraction, this is a must try cake.
  • Rum Cake – Rum-soaked perfection. Buttery, melt-in-your-mouth deliciousness! Possible the best thing I have ever eaten! Just a few ways to describe this incredible rum cake.
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Overhead picture of lemon cake recipe slices on a wooden surface

Buttermilk Lemon Sheet Cake Recipe


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  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Description

Looking for the perfect lemon sheet cake recipe? Look no further. This buttermilk sheet cake recipe is so good. It is easy to make and will be a favorite dessert recipe.


Scale

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

Instructions

  1. Preheat the oven to 325°. Grease a 9×13 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.

Notes

Adapted from: Cook’s Country,

  • Category: dessert
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 16

Keywords: lemon sheet cake

Now, remember to save this recipe on Pinterst for later 🙂

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