Friday, August 28, 2009

Glazed Lemon Sheet Cake

I baked a cake yesterday that was so good I thought I would share it with you. It's not a particularly pretty cake, but for a basic 9 X 13 cake, this is the best I've ever had. Be sure to use the glaze. There's no cooking and it only takes a minute.


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick) at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from two lemons
4 eggs plus 2 egg yolks
1 cup buttermilk OR sour cream

Preheat oven to 325 degrees Fahrenheit . Grease and flour a 13X9X2-inch baking pan.

Sift together the flour, baking powder and salt, and set aside.

With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5-6 minutes. Add the vanilla extract and lemon zest and beat until well blended.

Add eggs and egg yolks, one ata a time, beating well after each addition.

Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk (or sour cream). Scrape down the sides of the mixer bowl as needed, and beat until the batter is uniformly smooth. Pour batter into prepared pan, and bake for 50-60 minutes, or until a toothpick in the center of the cake comes out clean. Depending on the heat of your oven, start checking with the toothpick at about 45 minutes.

While the cake is baking, make the glaze.

Use the juice from the two lemons
1/3 cup plus 1 tablespoon sugar

Mix all ingredients and stir well several times until sugar is dissolved.

When the cake has baked and cooled for about 10 minutes, brush the surface with the glaze using a pastry brush. Use all the glaze.

For variations on this cake, you can switch from lemons to oranges or limes. Yum!

We loved it and hope you do, too!

1 comment:

  1. Wow that does sound good.... I'll be right down! LOL


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