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Lemon Buttermilk Sheet Cake


This was the perfect end to our Easter meal…light lemon buttermilk cake.   It was pretty good for breakfast the next morning too 🙂

Serves 12-16 for less than a few bucks!


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2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk, room temperature

3 tablespoons grated zest and 1/4 cup juice from 3 lemons

1 teaspoon vanilla extract

1 3/4 cups granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter, softened

3 large eggs plus 1 egg yolk, room temperature


3 cups confectioners’ sugar

3 tablespoons lemon juice

2 tablespoons buttermilk


 Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13-by 9 inch baking pan.

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Combine flour, baking powder, baking soda, and salt in medium bowl.

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Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

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With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute.

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Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve.

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Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes.

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Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low.

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Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

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Scrape batter into prepared pan and smooth top. 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.

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For the glaze: whisk confectioners’ sugar, lemon juice, and buttermilk until smooth.

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Gently spread glaze over warm cake.

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Sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours.