Description
A soft, tender buttermilk sheet cake bright with fresh lemon juice and zest, baked in a 9×13-inch pan and topped with a sweet-tart lemon glaze.
Ingredients
For the cake: 2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
3 large eggs, at room temperature
2 tablespoons lemon zest
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk, at room temperature
For the glaze: 1 1/2 cups (180 g) powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon unsalted butter, melted
1 teaspoon lemon zest
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, beat the butter, sugar, and lemon zest until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the lemon juice and vanilla.
4. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.
5. Spread the batter evenly in the pan. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan for 15 minutes.
7. For the glaze, whisk the powdered sugar, lemon juice, melted butter, and lemon zest until smooth. Pour over the warm cake and spread evenly.
8. Let the glaze set for 20 minutes, then cut into 12 squares.
Notes
Original Poulef recipe adapted from published lemon sheet cakes, mainly the Moist Lemon Sheet Cake on Meals Home Cooked (2 cups all-purpose flour, 1 cup buttermilk, 3 large eggs, 1/2 cup unsalted butter, fresh lemon juice and zest, baked at 350°F), with a lemon-butter glaze based on other published lemon cakes. The amounts of sugar, leaveners, salt, and lemon juice and zest, the pan size, bake time, and glaze quantities were not readable from the source, so they are estimates and the recipe has not been tested.
Use fresh lemon juice and zest for the brightest flavor.
Room temperature eggs and buttermilk help the batter mix evenly.
Nutrition is an approximate estimate per square with glaze (12 squares).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 313
- Sugar: 35g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 71mg