Lemon Buttermilk Sheet Cake: A Tangy and Delicious Dessert for Any Occasion

There’s something about a lemon buttermilk sheet cake that makes it stand out among desserts. The tanginess of the lemon combined with the richness of buttermilk creates a moist, tender cake with just the right balance of sweet and tart. Whether you’re hosting a party, preparing a family dessert, or just indulging in a slice for yourself, this cake is a surefire winner.

Buttermilk plays a crucial role in giving the cake its tender crumb and mild flavor, while fresh lemon juice and zest infuse the cake with a bright, citrusy essence. Topped with a lemon glaze or cream cheese frosting, this cake becomes an instant crowd-pleaser.

For helpful tips on baking with buttermilk, take a look at Buttermilk substitutes, which offers great insights into working with this versatile ingredient.

Ingredients for Lemon Buttermilk Sheet Cake

Let’s start by gathering all the necessary ingredients for this delicious cake.

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup buttermilk
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 3 large eggs
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon milk

Optional Frosting:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

The key to achieving a perfectly moist and flavorful lemon buttermilk sheet cake lies in the fresh lemons and buttermilk. The acidity of the buttermilk interacts with the baking soda to create a light, tender crumb that practically melts in your mouth.

For more expert tips on baking with lemon, visit Best tips for lemon cakes to ensure you get the most flavor out of your citrus.

Step-by-Step Guide to Making Lemon Buttermilk Sheet Cake

Now that we’ve covered the ingredients, let’s dive into the process of making this lemon buttermilk sheet cake from scratch.

1. Prepare the Cake Batter

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 2-3 minutes. This step helps create the cake’s light texture.
4. Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Alternate Wet and Dry Ingredients: Gradually add the buttermilk and flour mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

For a pro tip on achieving a perfectly smooth batter, be sure to check out this guide on cake batter preparation.

2. Baking the Lemon Buttermilk Sheet Cake

Instructions:

1. Pour the Batter into the Pan: Once the batter is smooth and lump-free, pour it evenly into the prepared sheet pan.
2. Bake the Cake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
3. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze or frosting.

The quick baking time and large surface area of the sheet pan ensure that the cake stays moist while achieving a light, golden crust.

3. Making the Lemon Glaze or Frosting

Once the cake has cooled, it’s time to top it with either a lemon glaze or cream cheese frosting, depending on your preference.

Lemon Glaze Instructions:

1. Mix the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
2. Pour Over the Cake: Drizzle the glaze over the cooled cake, allowing it to run down the sides. For a thicker glaze, add more powdered sugar, and for a thinner consistency, add a bit more lemon juice.

Cream Cheese Frosting Instructions:

1. Beat the Ingredients: In a medium bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
2. Spread the Frosting: Using a spatula, spread the frosting evenly over the cooled cake. For an extra lemony kick, sprinkle a little lemon zest on top.

For the perfect lemon glaze, follow this lemon glaze recipe for tips on achieving the right consistency and flavor.

4. Serving and Storing the Cake

Your lemon buttermilk sheet cake is now ready to be served!

Serving Suggestions:

• Serve the cake chilled for a refreshing dessert on a hot day, or at room temperature for a softer texture.
• Pair with fresh berries or whipped cream for an extra layer of indulgence.

Storing the Cake:

• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. The cake can also be frozen (without glaze or frosting) for up to 3 months.

Variations of Lemon Buttermilk Sheet Cake

This cake is incredibly versatile, and you can easily add a twist to make it your own.

1. Lemon Blueberry Buttermilk Cake

• Instructions: Fold 1 ½ cups of fresh or frozen blueberries into the batter before pouring it into the pan. The blueberries add a burst of color and flavor to each slice.

2. Lemon Poppy Seed Buttermilk Cake

• Instructions: Add 2 tablespoons of poppy seeds to the dry ingredients. This version is perfect for brunch or a light dessert.

3. Gluten-Free Lemon Buttermilk Cake

• Instructions: Substitute gluten-free all-purpose flour for regular flour. Be sure to check the baking time, as gluten-free cakes may take a few extra minutes.

FAQs About Lemon Buttermilk Sheet Cake

1. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the cake may not be as tender. To make a buttermilk substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

2. Can I make this cake ahead of time?

Absolutely! This cake can be made up to two days ahead of time. Simply store it in an airtight container at room temperature and frost it just before serving.

3. Can I freeze lemon buttermilk sheet cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight and frost or glaze before serving.

4. How do I prevent the cake from becoming dry?

Make sure not to overbake the cake, and store it in an airtight container to retain moisture. The buttermilk helps keep the cake moist, but proper storage is key to maintaining its texture.

Conclusion: Bright, Tangy, and Delicious

A lemon buttermilk sheet cake is the perfect dessert for nearly any occasion. The combination of bright lemon flavors and the tang of buttermilk creates a cake that is both light and flavorful. Whether you opt for a simple lemon glaze or a rich cream cheese frosting, this cake is bound to impress.

For even more ways to enjoy lemon-flavored desserts, check out this lemon cake guide for expert tips and tricks.