Lemon Buttermilk Sheet Cake Recipes

EASY MOIST LEMON CAKE RECIPE

Steps:

• Preheat the oven to 325°. Grease a 9x13 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.

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING

Steps:

• Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
• In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
• With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
• Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
• Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

LEMON BUTTERMILK SHEET CAKE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
• 2. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
• 3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
• 4. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
• 5. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
• 6. For the glaze: Meanwhile, whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...

LEMON BUTTERMILK SHEET CAKE

Steps:

• Cake: position oven rack in middle position; preheat to 325°.
• Grease and flour a 13 x 9 inch baking pan.
• In a bowl, combine the flour, baking powder, baking soda, and salt.
• In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
• In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
• Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
• Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
• Beat in the eggs, one at a time, and the yolk until combined.
• Decrease mixer speed to low.
• Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
• Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• Add the remaining flour mixture and mix until smooth, about 30 seconds.
• Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
• Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
• Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
• Transfer pan to a wire rack and let the cake cool for 10 minutes.
• Glaze: meanwhile, whisk the glaze ingredients together until smooth.
• Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
• Cool completely, at least 2 hours, then serve.