Lemon Buttermilk Sheet Cake. Time 1 hour 15 minutes. Yields Serves 12 to 16 ... In a large bowl, whisk together the sugar, oil, buttermilk, lemon zest and juice and eggs until smooth.

Lemon buttermilk sheet cake From Jay's Baking Me Crazy. 2-1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt zest of 3 lemons 1 3/4 cups granulated sugar ...

Once upon a time, Maida Heatter published a recipe for lemon buttermilk cake in her first dessert book, “Maida Heatter’s Book of Great Desserts,” (Knopf, 1974). She described the cake ...

Lemon Buttermilk Sheet Cake. 1 hour and 15 minutes, plus cooling. Serves 12 to 16. This cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice ...

If you pressed me, hard, I might be able to come up with a flavor I like better than lemon, but I’m not sure. I do know that if I had to live without it, my life would certainly suck. There’s ...

Freeze the entire sheet of cake slices (with no icing) for 4 hours. Once frozen, add them to freezer back or use a vacuum packing system to remove any air. This cake is good whether it is iced or not.

Lemon Velvet Sheet Cake Serves: 12. For the cake 1 1/2 cups cake flour, sifted 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 cups granulated sugar ...

Preparation. Do ahead: Step 1. Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice ...

Lemon: You’ll need a few squeezes of fresh juice along with all of the zest from one lemon for this cake. Buttermilk: Contributes a more complex flavor that whole milk could never.

Whisk in buttermilk, 3 tablespoons lemon juice and the eggs. In a separate bowl, ... then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up. 4.