LEMON BUTTERMILK SHEET CAKE
I found this recipe at Frankly Entertaining.com. It looked so good I had to try it...I thought the topping was quite unusual...It leaves a crunch, along with burst of lemon from the zest. This is one delicious cake... It will be going to work with me tomorrow, as I am the only lemon fan in the house... too darn dangerous to be...
Provided by Cassie *
Categories Cakes
Time 40m
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
- 2. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
- 3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
- 4. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
- 5. 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.
- 6. For the glaze: Meanwhile, whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...
LEMON BUTTERMILK SHEET CAKE
Make and share this Lemon Buttermilk Sheet Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h34m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Cake: position oven rack in middle position; preheat to 325°.
- Grease and flour a 13 x 9 inch baking pan.
- In a bowl, combine the flour, baking powder, baking soda, and salt.
- In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
- In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
- Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
- Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
- Beat in the eggs, one at a time, and the yolk until combined.
- Decrease mixer speed to low.
- Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
- Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
- Add the remaining flour mixture and mix until smooth, about 30 seconds.
- Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
- Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
- Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
- Transfer pan to a wire rack and let the cake cool for 10 minutes.
- Glaze: meanwhile, whisk the glaze ingredients together until smooth.
- Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
- Cool completely, at least 2 hours, then serve.
Nutrition Facts : Calories 375.1, Fat 10.9, SaturatedFat 6.4, Cholesterol 81.3, Sodium 175.3, Carbohydrate 66.8, Fiber 0.5, Sugar 47.9, Protein 3.9
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON BUTTERMILK CAKE
Step aside chocolate fans, so long peanut butter enthusiasts, lemon lovers are having a moment, and this radiant lemon cake is the perfect way to join them. The secret to achieving a mouthwatering dessert that's both luxuriously rich and delicately light? Buttermilk! Adding this ingredient to the batter creates a moist and slightly tangy crumb that's perfectly tamed by the sweet lemony frosting. Next time you need a sweet treat to take to the party or potluck, lean into the lemon trend and make this lemon buttermilk cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Pour into pan.
- Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
- In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 1/2 g
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
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