Best 5 Lemon Buttermilk Sheet Cake Recipes

LEMON BUTTERMILK SHEET CAKE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
• 2. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
• 3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
• 4. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
• 5. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
• 6. For the glaze: Meanwhile, whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...

LEMON BUTTERMILK SHEET CAKE

Steps:

• Cake: position oven rack in middle position; preheat to 325°.
• Grease and flour a 13 x 9 inch baking pan.
• In a bowl, combine the flour, baking powder, baking soda, and salt.
• In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
• In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
• Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
• Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
• Beat in the eggs, one at a time, and the yolk until combined.
• Decrease mixer speed to low.
• Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
• Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• Add the remaining flour mixture and mix until smooth, about 30 seconds.
• Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
• Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
• Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
• Transfer pan to a wire rack and let the cake cool for 10 minutes.
• Glaze: meanwhile, whisk the glaze ingredients together until smooth.
• Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
• Cool completely, at least 2 hours, then serve.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

LEMON BUTTERMILK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Pour into pan.
• Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.

LEMON SHEET CAKE

Steps:

• In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.