I’m ashamed to say that I used to hate lemony desserts. Not sure what happened, but now I’m obsessed. I made this dessert in hopes that it would drowned out the cold wintery feeling and make me think of warmer days 🙂 It was so good. The cake is very moist and the glaze adds more of a lemon flavor all around. We loved it.
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
3 Tbs grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp vanilla extract
1 3/4 cup white sugar
12 Tbs (1 1/2 sticks) butter, softened
3 eggs plus 1 egg yolk
3 cups powdered sugar
3 Tbs lemon juice
2 Tbs buttermilk
Heat oven to 325 degrees. Grease and flour a 9X13 inch baking dish and set aside.
Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside
Using a stand mixer or hand mixer. Bet the sugar and lemon zest on medium speed until moist and fragrant. Remove 1/4 cup of the sugar mixture and place in a small bowl. Set aside.
Add the softened butter to the remaining sugar mixture and beat until light and fluffy. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low, add the flour mixture alternating with the buttermilk mixture. Mix until smooth.
Scrape batter into baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean. About 25-30 minutes. Be careful not to over bake.
While the cake is cooling. Whisk together the glaze ingredients until smooth. Gently spread over the cake and sprinkle with the reserved sugar mixture. Allow to cool completely. About 2 hours.
Adapted from: Our Best Bites