Lemon Buttermilk Sheet Cake
2 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 TB grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. pure vanilla extract
1 3/4 cups sugar
12 TB unsalted butter, softened
3 large eggs
1 large egg yolk
3 cups powdered sugar
3 TB lemon juice
2 TB buttermilk
Preheat oven 325 degrees, adjusting oven rack to middle position.
Grease and flour 9x13 baking dish, I used a foil baking pan.
In mixing bowl, combine flour, baking powder, soda and salt. Whisk together until well combined. Set aside.
In another mixing bowl, stir together sugar and lemon zest. Remove 1/4 cup of sugar mixture, cover and set aside.
Add butter to remaining sugar mixture and mix until light and fluffy. Add eggs and egg yolk, one by one.
In small bowl stir togehter, 3/4 cup buttermilk, vanilla and 1/4 cup lemon juice.
Gradually add flour mixture and buttermilk mixture to sugar-butter mixture alternating one by one. Stir until just combined.
Pour in prepared baking pan. Bake 25-32 minutes or until toothpick inserted comes out clean. Watch carefully, do not overbake. Transfer to cooling rack for 10 minutes.
While cake is cooling, prepare glaze. In small bowl combine, powdered sugar, 3 TB lemon juice and 2 TB buttermilk. Whisk until well combined.
Pour over cake and sprinkle with reserved 1/4 cup sugar mixture. Cool for at least 2 hours.
Cut in squares :)
Recipe Source: Cooks Country Magazine