Lemon Buttermilk Sheet Cake

Time1 hour 15 minutes
YieldsServes 12 to 16
Lemon Buttermilk Sheet Cake
(Mariah Tauger / Los Angeles Times)
For the cake
For the syrup and glaze

Heat the oven to 350 degrees. Grease a 9-by-13-by-2½-inch metal baking pan with baking spray.


In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar, oil, buttermilk, lemon zest and juice and eggs until smooth. Add the dry ingredients to the liquid ingredients and whisk until just combined. Pour the batter into the prepared pan and smooth the top. Bake until golden brown on top and a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.


While the cake is in the oven, make the syrup and glaze: In a small bowl, whisk together 1/4 cup powdered sugar and 3 tablespoons lemon juice until they form a thin syrup. In a medium bowl, whisk together the remaining 1 cup plus 2 tablespoons powdered sugar and 2 teaspoons lemon juice, the butter and milk until they form a thicker, smooth glaze.


Remove the pan from the oven and let the cake cool for 5 minutes. Using a toothpick or the tines of a fork, poke the cake all over. Slowly drizzle the syrup evenly over the cake and let the cake cool completely.


Scrape the glaze onto the cake and use a spoon to spread it evenly over the top. Scatter more lemon zest over the cake, if you like, to garnish. Let the cake stand for 10 minutes to set the glaze before serving from the pan.

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.
Make Ahead:
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.