Today is the last day of school so I’m trying to gear up and prepare myself for a summer with a house full of stinky, sweaty boys. Some days are better than others. I do make sure to keep plenty of Febreeze around and the windows cracked open in the basement when boys are hanging out at our house.
A while back I bought an America’s Test Kitchen magazine at Sam’s club (I couldn’t resist!). It’s full of fabulous summer desserts that all look scrumptious. I am a huge lemon lover so when I saw this recipe I couldn’t wait to make it. This is no ordinary sheet cake. I’m telling you, it is absolutely fantastic, unbelievably good and so simple to make. It’s a sweet and tart and makes a great summer dessert.
The lemon sugar gives this cake a lemony richness that is absolutely perfect. The simple buttermilk lemon glaze on top sprinkled with the lemon sugar gives this cake a crunchy top layer that is seriously to die for. This cake is the perfect combination of sweet and tart. This will definitely be one of my go-to recipes now when I need a cake.Print
- 2 1/2 cups (10 ounces) cake flour
- 1 tsp. baking powder
- 1/2 tsp.baking soda
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 3 Tbsp. grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 3/4 cup white sugar
- 12 Tbsp. (1 1/2 sticks) unsalted butter, softened
- 3 large eggs plus 1 large egg yolk (, room temp.)
- 3 cups (12 ounces) powdered sugar
- 3 Tbsp. lemon juice
- 2 Tbsp.buttermilk
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Transfer 1/4 cup of the sugar mixture to a small bowl. Cover and set aside.
- Add the softened butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds).
- Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25-35 minutes. Transfer the pan to a wire rack and allow to cool for 10 minutes.
- While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.
Recipe Source: America’s Test Kitchen Best Summer Desserts