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Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake
Mariah Tauger / Los Angeles Times

This cake is fluffy, supremely moist and has a grown-up vibe about it: not kiddie stuff. The buttermilk in the cake adds even more tang and is essential to the rise and delicate crumb. Read more

1 hour and 15 minutes, plus cooling. Serves 12 to 16.

For the syrup and glaze

  • 1 ¼ cups plus 2 tablespoons powdered sugar
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon whole milk
The cooled, syrup-soaked cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days. The syrup and glaze can be refrigerated separately for up to 5 days. Reheat the syrup before using on the warm cake. Return the glaze to room temperature before whisking again and using.
Note: Leftover buttermilk freezes well, so store it in the freezer for your next baking project if you don’t plan to use the rest of the quart anytime soon.


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