Luscious Glazed Lemon Sheet Cake

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This is some good stuff, kids. If you’re looking for something to bring to a party, potluck or church event, or maybe just looking for a delish homemade dessert for Sunday dinner — this is it. (Btw, I was looking for none of these things. I really just wanted something tart, lemon and sweet to faceplant into after having a bad day. This cake was everything.)

Fresh lemon, and lots of it, is the key to this cake. With 1/4 cup of fresh-squeezed juice and another 3 tablespoons of rind (and that’s just the cake — there’s more in the glaze), this cake is pucker-worthy. But the crunchy sugar coating and tangy buttermilk even it all out, making this cake a punch to all parts of your palate.

“This is the best thing you’ve made all year, Mama,” said my seven-year-old.

That is all the thanks I need. Make this one.

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Luscious Glazed Lemon Sheet Cake

The best part of this is the lemon sugar sprinkle you do right over the top of the glaze. It adds texture, sweetness and zing!

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 lemon zest from 3 lemons
1/4 cup lemon juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs, room temperature
1 egg yolk, room temperature

For the Glaze:
3 cups confectioners’ sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

Preheat the oven to 325°. Grease a 9×13 inch pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to small bowl, cover, and set aside. Add butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until combined. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake is golden brown and toothpick inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

To make the glaze: In a medium bowl whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Using an offset spatula, spread glaze over warm cake and sprinkle evenly with the reserved sugar mixture. Cool completely, at least 2 hours. Serve.

From Cook’s Country, August/September 2008

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