Lemon Buttermilk Sheet Cake

Name: Lemon Buttermilk Sheet Cake
Yield: Serves 16
Ingredients: 2 1/2 cups (10 ounces), 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), 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), confectioners' sugar; 3 tablespoons, lemon juice; 2 tablespoons, buttermilk

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Appears in Cook's Country August/September 2008

Desserts or Baked Goods

Cakes

SERVES16

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

We chose cake flour for our Lemon Buttermilk Sheet Cake recipe because it yielded a fine, velvety crumb. We used the creaming method—beat the butter and sugar together before adding the wet and dry ingredients—to develop structure and heigh...

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