First, let’s start this post off with a little “pro-tip” (quotations for the laughable thought that I am a pro):
- Put 1 tablespoon of white vinegar in a one cup measurement, fill the rest of the way up with regular milk, let stand for 15 minutes and you have a buttermilk substitute.
Now, that is what I usually do when I need buttermilk. Sometimes, when I make my grocery list and the stars align perfectly, I buy buttermilk. I then have a leftover half-full carton of buttermilk and I have to find something to make with it.
Enter, lemon buttermilk sheet cake.
I am terrible at making cakes, the frosting of it, forget it. It is just not a strong skill of mine, but I love making sheet cakes. They are so easy and have a built in storage container, win-win.
I took this cake to book club and everyone loved it, it didn’t even stand a chance when it got home. It was devoured in a day, by anyone and everyone that passed through my house.
- 2½ cups of Cake Flour (use ¼ cup + 2 tablespoons of Cornstarch, and then 2 cups + 2 tablespoons AP flour to substitute)
- 1 teaspoon of Baking Powder
- ½ teaspoon of Baking Soda
- ½ teaspoon of Salt
- ¾ cup of Buttermilk
- 3 tablespoons of Lemon Zest, ~3 lemons
- ¼ cup of Lemon Juice, ~3 lemons
- 1 teaspoon of Vanilla Extract
- 1¾ cup of Sugar
- 12 tablespoons of Butter, unsalted, softened
- 3 Eggs, large
- 1 Egg Yolk, large
- 3 cups of Powdered Sugar
- 3 tablespoons of Lemon Juice
- 2 tablespoons of Buttermilk
- Position oven rack to the middle of the oven and preheat to 325 degrees. Spray a 13x9 inch pan with cooking spray.
- Combine flour, powder, soda, and salt in a medium bowl and set aside.
- Combine buttermilk, lemon juice, and vanilla in a small bowl and set aside.
- Using an electric mixer, beat sugar and lemon zest until the fragrant, 1 minute. Transfer ¼ cup of lemon sugar to a small bowl and set aside.
- Add butter to remaining sugar in the mixture, beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time until incorporated. Reduce the speed to low and alternate adding flour and buttermilk mixture, starting and finishing with the flour, mix until smooth for 30 seconds after last addition.
- Pour batter into prepared pan and bake for 25-35 minutes, check at 25 minutes with a toothpick to see if it is clean when removed. Let cool.
- Whisk the powdered sugar, lemon juice, and buttermilk together, pour over cake. Sprinkle the top with the reserved lemon sugar. Let sit for at least 2 hours.
Happy Cooking, The Barbee Housewife