This Saturday, I was working a later shift at work so I decided to make a treat for my friends before I went in. I opted for this Lemon Buttermilk Sheet Cake because it sounded like a refreshing treat for summer. This treat was really yummy and disappeared fast at work. A few changes I might suggest, is that this is best served cool, so to make sure to keep it refrigerated and maybe to halve the amount of glaze on the cake, as it was a bit sweet. I did love how fluffy this cake was and the delicious lemon flavor. I started by prepping my oven and my pan. Next, I mixed the dry ingredients in one bowl and my liquids in a measuring cup. I feel like two key ingredients were the cake flour and buttermilk so make sure you don't substitute on either of these. In my stand mixer, I mixed together lemon zest and sugar, which smelled amazing. I pulled out 1/4 cup of this to use as a topping later. One coworker joked that this would make a great sugar scrub and I think I agree with the addition of some coconut oil, perhaps. Next, I added the butter to the sugar mixture until it was light and fluffy. Then, I added the eggs and the yolk, one at a time, mixing between each. Finally, I added the flour mixture in 3 parts, alternating with the liquid ingredients in 2 parts. I put the finished mixture into my prepped cake pan and baked it for about 28 minutes. While the cake was still warm, I prepared my glaze, by mixing together powdered sugar, buttermilk, and lemon juice. I added a little extra buttermilk to thin out the glaze. I poured the glaze on the warm cake and then sprinkled the lemon sugar mix on top. I put my cake straight into the fridge until I had to leave for work and put it back in the fridge as soon as I got to work. I only experienced a little melting on the car ride to work, which is a feat as it starts getting warm quickly here in Texas. The end result was a delightful, refreshing summer treat. Lemon for the win!

The New Austonian