John Myers
Lemon Buttermilk Sheet Cake
The perfect lemon buttermilk sheet cake recipe with a picture and simple step-by-step instructions.
for the glaze:
- 70 ml Lemon juice
- 100 g Soft butter
- 5 Pc. Eggs, size L
- 250 g Sugar
- 1 packet Vanilla sugar
- 250 ml Buttermilk
- 250 g Flour
- 125 g Food starch
- 1 pinch Salt
- 1 heaped tsp Baking soda
- 3 tsp Baking powder
- 50 ml Lemon juice
- 175 g Powdered sugar
- Wash the lemons with hot water, dry them and grate the peel finely. The lemons should be medium in size. If you have a large lemon, rub the peel of just one of them. Squeeze the lemons and measure out 70 ml of juice. You may need an additional lemon for the juice (you may need to add not-from-concentrate juice).
- Mix the butter, eggs, sugar and vanilla sugar with the whisk of the hand mixer on the highest setting for a few minutes until frothy. Stir in buttermilk, lemon zest and lemon juice. Mix the flour, cornstarch, salt, baking soda and baking powder in another bowl. Briefly stir into the egg mixture on a low heat.
- Place the dough on a greased baking sheet (normal size; it is best to use the drip pan with a deep rim) and smooth it out. Bake in the preheated oven on the middle rack at 180 degrees (top / bottom heat) for about 20 – 22 minutes until golden yellow. Alternatively, you can bake the cake on a 30 x 40 cm tray, then it will be a little higher. The baking time may then be extended to approx. 25 minutes.
- Mix the ingredients for the topping. Take the cake out of the oven and prick it several times with a fork so that the glaze can penetrate well. Brush the hot cake with it and let it cool down. Then decorate the cake as you like.
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