Lemon Buttermilk Sheet Cake
INGREDIENTS
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2 1/2 cups (10 ounces) cake flour (no substitutions)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon table salt
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3/4 cup buttermilk
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3 tablespoons grated lemon zest
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1/4 cup freshly squeezed lemon juice
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1 teaspoon vanilla extract
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1 3/4 cup white sugar
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12 tablespoons (1 1/2 sticks) unsalted butter, softened
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3 large eggs plus 1 large egg yolk
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Glaze:
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3 cups (12 ounces) powdered sugar
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3 tablespoons lemon juice
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2 tablespoons buttermilk
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