It’s no secret around here that I love lemon. So when I came across this recipe for lemon sheet cake I was intrigued and excited!
This recipe is very simple, in fact I already had the ingredients on hand. As I’m sure you do too!
If you are looking for a fresh and easy dessert to take to any cookout this summer, this lemon buttermilk sheet cake should definitely be on your short list!
Lemon Buttermilk Sheet Cake
- For the cake:
- 2½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup buttermilk
- 3 tablespoons grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1¾ cup white sugar
- 1½ sticks softened butter
- 3 large eggs plus 1 large egg yolk
- For the glaze:
- 3 cups powdered sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilk
- Preheat the oven the 325 degrees. Grease a 9x13 baking dish.
- Mix together flour, baking powder, baking soda, and salt in a medium sized bowl. In another bowl mix together buttermilk, lemon juice, and vanilla.
- In a stand mixer mix together the sugar and lemon zest until fragrant. Remove ¼ cup of lemon sugar and set aside.
- Add the butter to the stand mixer and beat until very light and fluffy. About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
- While the cake is cooling, mix together the glaze ingredients and pour over the cake. Sprinkle with the reserved lemon sugar. Let cool completely.
Recipe from Our Best Bites
A few weeks ago when I made this, I had some left over crepes.
What a shame.
Here’s a few ideas on what you can do if you are ever in that situation.
Top with lemon curd.
Or top with lemon curd and strawberries.
Or top with lemon curd, strawberries, and whipped cream.
That one deserved a close up.
Or top with the lemon whipped cream, from here.
So if you are ever in the predicament I was, I’ve got you covered.
Plus, you can totally eat this for breakfast right? I mean it has fruit and everything.
(I won’t tell anyone if you just to decide to smear them with Nutella and call it day.)
Perfect for spring time and Easter!
P.S. Loving the strawberries right now! I get mine picked fresh that day from Buoye Farms! You can’t beat them!
So these little suckers are pretty great.
Easy too. They are so light you literally could eat 20 of of them. Don’t ask me how I know that.
The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.
Strawberry Cupcakes with Lemon Whipped Cream Topping
- 1 box strawberry cake mix
- oil and eggs as called for on box of cake mix
- 1 cup lemon curd
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
- Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
- Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
Still have any Lemon Curd left over? Here’s the perfect way to use it up. This dessert is a cinch to throw together and has a big “wow” factor.
If you want to impress someone, bring a trifle. In fact, bring this trifle. You won’t be sorry.
If anything, make this for the lemon whipped cream.
Thank you everyone for indulging me this week on one of my favorite flavors: LEMON! As for what I’m going to do with the rest of those lemons on my tree? Well there’s always lemonade, lemon bars, lemon chicken, Lemon Parmesan Tilapia, the list goes on and on!
And for the ones that I can’t use up? Throw the whole lemon in the freezer! The pulp gets a little mushy when de-thawed, but the zest and juice are like they just came off the tree.
Favorite lemon tip ever.
Lemon Trifle with Mixed Berries
- 1 prepared angel food cake
- 2 small boxes lemon pudding
- 4 cups milk
- 1 lb blueberries
- 1 lb strawberries
- 1½ cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
- 1 cup
- Lemon Curd
- Cube the angel food cake. Make the pudding according to the package directions.
- Place the cream, sugar, and vanilla in a large bowl. Whip until slightly thickened. Beat in lemon curd until thick.
- In a trifle dish, place half the angel food cake, half the lemon pudding, half the blueberries, half the strawberries, and half of the lemon whipped cream. Repeat with remaining ingredients. Refrigerate until ready to eat.
Way back in the day I used to date a Greek guy. Alas, the guy didn’t stick around but his mother’s lemon potatoes did! I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)
It doesn’t get any better than a plate of lemon potatoes straight from the oven.
- 4-6 russet potatoes, peeled and cubed (enough to cover the bottom of a 9x13 baking dish)
- ⅓ cup extra virgin olive oil
- ¾ cup of lemon juice
- zest of 2 lemons
- 4 cloves of garlic, grated
- 1 tablespoon dried basil
- salt and pepper
- Preheat oven to 400 degrees.
- Place the potatoes in a 9x13 baking dish. In a bowl mix together the rest of the ingredients. Pour over the potatoes and toss. It might seem like a lot of liquid, but the potatoes will absorb it.
- Bake for 30 minutes, tossing the potatoes around a few times while baking, until fork tender.
It doesn’t get any more lemony than lemon curd. This recipe is so easy and basically foolproof. You won’t get any of the bits of egg you could when using other recipes. Lemon curd is so fresh and versatile you will want some in your fridge at all times!
You start by creaming the sugar and butter together, and then add in the eggs. Your mixture will go from pretty and smooth,
This dressing is to die for. Its good on anything. Salad, a dressing for fish or chicken, poured over rice, you name it.
Most vinaigrettes call for a 3 to 1 ratio of oil to acid. I like to be able able to really taste the acid, in this case lemon juice, in my vinaigrette so I use a 3 to 2 ratio or even a 1 to 1 ratio like I did in this vinaigrette.
I also love that I finally got to use my new nifty dressing bottle! Isn’t it pretty?
Shallot Lemon Vinaigrette
- 1 tablespoon shallots, chopped
- 4 tablespoons extra virgin olive oil
- 1 lemon, zested
- 4 tablespoons lemon juice
- salt and pepper to taste
- Place the shallot and oil in a bowl and microwave f or 1 minute to infuse the shallot flavor into the oil. Let cool slightly. Whisk in the lemon zest and juice. Add salt a pepper to taste.
Welcome to Lemon Week here on With Love from the Vine! If you have been reading my blog for a while now, its no secret that I love anything with lemon in it! I live in Southern California and am lucky enough to have a Meyer Lemon tree in front yard. (See that picture up there? My tree.) So, needless to say I have an exuberant amount of lemons that need to be used! Starting with Lemon Meringue Pie.
The is my grandpa DeVaughn. He had a birthday (85!!! woot woot!) last week! (He’s making Pomegranate Jelly in this picture. Yum.) One of his favorite desserts is Lemon Meringue Pie, which happens to be one of my mom’s specialties. I will forever associate Lemon Meringue Pie with my grandpa.
You start with a pre baked pie shell,