+
0 (0)

Desserts

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.

HAVE YOU TRIED


STG (Save The Gravy) burgers
STG (Save The Gravy) burgers

Homemade pop tarts
Homemade pop tarts

Roasted chicken with grape sauce (Pollo arrosto con salsa d'uva)
Roasted chicken with grape sauce (Pollo arrosto con ...

Chiles rellenos de queso (chiles stuffed with panela cheese)
Chiles rellenos de queso (chiles stuffed with panela...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Tangerine granita
Chocolate raspberry linzer cookies
Peach and orange blossom honey pops
Wesson Oil coffeecake