Springtime calls for light, refreshing flavors, and nothing says spring quite like a Lemon Buttermilk Sheet Cake. Perfect for birthdays, cozy afternoon teas, or spring gatherings, this cake is a delightful balance of sweetness and tang, topped with a tangy lemon glaze that gives it that extra zest.
In this detailed guide, we’ll walk you through every step of creating this moist, fluffy, and light cake that will impress anyone who takes a bite. Whether you are a seasoned baker or just starting, this recipe is simple yet effective, ensuring a picture-perfect cake every time. Let’s dive into the world of this wonderfully lemon-infused dessert!
What is Lemon Buttermilk Sheet Cake?
Lemon Buttermilk Sheet Cake is a deliciously moist cake that’s often made for large gatherings due to its simplicity and large serving size. The combination of buttermilk and lemon creates a cake that’s incredibly light and tender, while the zesty lemon glaze adds the perfect touch of citrusy sweetness. This cake is perfect for any season, but it truly shines in the spring, when lemons are in season and their vibrant flavor can be showcased beautifully.
The cake itself is made using cake flour, which helps achieve that perfect soft crumb. With the addition of lemon zest, buttermilk, and vanilla extract, every bite bursts with freshness. The glaze, made from confectioners’ sugar, lemon juice, and buttermilk, adds just the right amount of sweetness and tang, creating an irresistible treat.
Origin of the Lemon Buttermilk Sheet Cake
Sheet cakes have been a beloved dessert in American households for generations, prized for their ability to feed a crowd while being easy to prepare. The concept of a buttermilk cake likely originated from the practice of using leftover buttermilk from butter churning. The lemon addition, of course, came later, reflecting the nation’s ever-growing love for citrus-infused desserts. This particular Lemon Buttermilk Sheet Cake recipe combines the classic sheet cake tradition with the bright, fresh flavor of lemon, making it a perfect treat for spring or any occasion.
Ingredients for Lemon Buttermilk Sheet Cake (Serves 16)
For the Cake:
- 2½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1¾ cups granulated sugar
- Zest of 3 lemons
- 12 tbsp unsalted butter (room temperature)
- 3 large eggs + 1 egg yolk
For the Glaze:
- 3 cups confectioners’ sugar
- 3 tbsp lemon juice
- 2 tbsp buttermilk
- Reserved lemon sugar (from zest and sugar mixture)
Step-by-Step Directions and Preparation Method
1. Preheat the Oven
Start by preheating your oven to 325°F (160°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
2. Make Lemon Sugar
In a bowl, rub the lemon zest into the granulated sugar until the mixture becomes fragrant. This lemon sugar will give the cake its vibrant citrus flavor. Reserve about ¼ cup of the mixture for the topping later.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. These ingredients will create the structure and leavening for the cake. Set this aside.
4. Mix the Wet Ingredients
In a measuring cup, combine the buttermilk, lemon juice, and vanilla extract. This mixture will add moisture and a tangy flavor to the cake.
5. Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter with the remaining lemon sugar until it becomes light and fluffy. This process incorporates air into the mixture, ensuring a light cake texture. Add the eggs and egg yolk one at a time, beating well after each addition. This helps emulsify the butter and eggs, contributing to the overall tenderness of the cake.
6. Combine the Wet and Dry Mixtures
Gradually add the dry ingredients and wet ingredients to the butter mixture. Alternate adding the dry ingredients and the buttermilk mixture to prevent the batter from curdling. Mix until everything is combined into a smooth batter.
7. Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean. The cake should be tender and moist.
8. Prepare the Glaze
While the cake is baking, prepare the glaze. In a bowl, whisk together confectioners’ sugar, lemon juice, and buttermilk until smooth. This glaze will soak into the warm cake, adding sweetness and a tangy lemon flavor.
9. Glaze the Cake
As soon as the cake comes out of the oven, pour the glaze over it while it’s still warm. This will allow the glaze to melt and seep into the cake, giving it that extra burst of lemony sweetness. Finally, sprinkle the reserved lemon sugar on top for added texture and flavor.
10. Cool and Serve
Let the cake cool completely (at least 2 hours) before slicing. This waiting time ensures the glaze has fully set, and the cake has reached the perfect texture.
Once cooled, slice the cake into squares and enjoy this refreshing treat!
Variations of Lemon Buttermilk Sheet Cake
This cake is already a winner in its own right, but if you’re feeling creative, there are several variations you can try:
Lemon Blueberry Buttermilk Sheet Cake
Add fresh blueberries to the batter for a burst of juicy sweetness that complements the tart lemon flavor.
Lemon Poppy Seed Cake
Incorporate poppy seeds into the batter for added texture and an interesting twist.
Lemon Cream Cheese Frosting
For a richer frosting, substitute the glaze with cream cheese frosting. The tanginess of the cream cheese pairs beautifully with the bright lemon.
Gluten-Free Lemon Buttermilk Cake
Use gluten-free cake flour and ensure the baking powder and soda are gluten-free to make this a great option for those with dietary restrictions.
Lemon Almond Cake
Incorporate almond flour into the batter to add a nutty depth of flavor that pairs well with the lemon.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! This Lemon Buttermilk Sheet Cake can be made ahead of time. In fact, it even tastes better the next day as the flavors have more time to meld together. Just cover it tightly and store it at room temperature.
2. Can I use regular milk instead of buttermilk?
While buttermilk contributes to the texture and tanginess of the cake, you can substitute it with regular milk. However, for the best results, it’s recommended to use buttermilk or make a homemade version by adding 1 tablespoon of vinegar or lemon juice to a cup of milk.
3. Can I freeze this cake?
Yes, you can freeze this cake! To freeze, allow the cake to cool completely, wrap it tightly in plastic wrap, and place it in an airtight container. It can be stored in the freezer for up to 3 months.
4. How can I make the glaze thicker?
If you want a thicker glaze, simply add more confectioners’ sugar. You can also reduce the amount of lemon juice and buttermilk to achieve the desired consistency.
5. Can I use bottled lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice can be used in a pinch. However, the flavor may not be as vibrant.
Conclusion
In conclusion, this Lemon Buttermilk Sheet Cake is the perfect treat for any occasion. With its light, moist texture and bright citrus flavor, it’s a cake that will surely delight anyone who tries it. Whether you’re hosting a springtime gathering, celebrating a birthday, or simply indulging in a cozy afternoon treat, this cake is guaranteed to impress.
With its simple ingredients and easy-to-follow instructions, this recipe will quickly become a favorite in your baking repertoire. So gather your ingredients, preheat your oven, and enjoy the delightful burst of lemony goodness in every bite!
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Lemon Buttermilk Sheet Cake Recipe – A Deliciously Tangy Spring Treat
- Total Time: 50 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
Lemon Buttermilk Sheet Cake is a deliciously moist cake that’s often made for large gatherings due to its simplicity and large serving size. The combination of buttermilk and lemon creates a cake that’s incredibly light and tender, while the zesty lemon glaze adds the perfect touch of citrusy sweetness. This cake is perfect for any season, but it truly shines in the spring, when lemons are in season and their vibrant flavor can be showcased beautifully.
Ingredients
Cake:
- 2½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1¾ cups granulated sugar
- Zest of 3 lemons
- 12 tbsp unsalted butter (room temperature)
- 3 large eggs + 1 egg yolk
Glaze:
- 3 cups confectioners’ sugar
- 3 tbsp lemon juice
- 2 tbsp buttermilk
- Reserved lemon sugar (from zest and sugar mixture)
Instructions
- Prep the oven Preheat to 325°F (160°C). Grease and flour a 9×13-inch baking pan.
- Make lemon sugar Rub lemon zest into granulated sugar until fragrant. Reserve ¼ cup for topping.
- Mix dry ingredients Whisk together cake flour, baking powder, baking soda, and salt.
- Mix wet ingredients Combine buttermilk, lemon juice, and vanilla in a measuring cup.
- Cream butter and sugar Beat butter with remaining lemon sugar until light and fluffy. Add eggs and yolk one at a time.
- Combine Alternate adding dry ingredients and buttermilk mixture to the butter mixture. Mix until smooth.
- Bake Pour batter into pan and smooth the top. Bake for 25–35 minutes, until golden and a toothpick comes out clean.
- Glaze while warm Whisk glaze ingredients until smooth. Spread over warm cake and sprinkle with reserved lemon sugar.
- Cool and serve Let cake cool completely (at least 2 hours). Slice and enjoy!
Notes
This Lemon Buttermilk Sheet Cake is light, moist, and full of zesty flavor—perfect for potlucks, family gatherings, or a simple afternoon treat. It’s easy to make, feeds a crowd, and pairs beautifully with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Lemon Cake, Buttermilk Cake Recipe, Lemon Glaze Cake, Lemon Buttermilk Cake
