Sunday, July 29, 2012

Lemon Buttermilk Sheet Cake

WHEEEEEEE summertime! WHEEEEE free weekend!


What to do when for the first time in two months you have a free weekend?
1. Eat eat eat!
2. Bake bake bake! 
3. WEGMANS (more on this later)
4. Catch up on the errands, cleaning, and cooking that I've avoided for the past 8 weeks, oh well!

It's been a while since the last time I baked anything, but I took a break from the craziness of 3rd year to bake a birthday cake for Kay!
A birthday cake for Kay most definitely includes bunches of lemons, anything else would just not be right!


This cake was fantastically lemony and delicious.  The lemon sugar cookies, which I brought  to a BBQ didn't turn out so great.  Actually, they turned out pretty sad-looking from the minute I opened the oven door. That's what happens when I bake on a few hours of sleep!


Recipe (America's Test Kitchen)


Cake
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, room temp
3 tbsp grated lemon zest and 1/4 cup fresh lemon juice ( 3-4 lemons)
1 tsp vanilla extract
1 3/4 cup granulated sugar
12 tbsp (1 1/2 sticks) unsalted butter, softened
3 lg eggs + 1 lg egg yolk, room temp


Glaze
3 cup confectioner's sugar
3 tbsp fresh lemon juice
2 tbsp buttermilk


Preheat to 325 degrees. Grease and flour 13x9  baking pan.
Combine flour, baking powder, baking soda, salt in medium bowl.
Combine buttermilk, lemon juice, vanilla in large measuring cup.


In large bowl, beat together lemon zest and granulated sugar with mixer until moist and fragrant.  Transfer 1/4 cup of the sugar mixture and save for later. 
Add butter to the remaining sugar mixture and beat until light and fluffy. 
Beat in eggs and yolk one at a time.
Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture. Repeat with the remaining parts of the flour mixture and buttermilk mixture.
Mix until smooth and scrape into pan.  Bake until golden brown, 25-35 minutes. 
Transfer to wire rack and let cool for 10 minutes.


For the glaze, whisk all ingredients together until smooth. Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
Let cool completely and serve!



1 comment:

  1. [1] When life gives you lemons, you BETTER BE CELEBRATING. Or at least delivering them to M and begging her to create some magical lemon baked goods. ;)
    [2] One of the coolest parts of this cake was the lemon glaze. It had this crunch that was a cool combo with the smooth moist texture of the cake. I wuv crunchy textures in foodstuffs. :)
    [3] Hooray for GOLDEN WEEKENDS. Or what are more commonly known as 'normal people weekends.' :)

    ReplyDelete

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