Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract, lemon juice, and lemon zest to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool completely in the pan.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 220mg
Carbohydrates: 41g
Fiber: 0g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use lemon extract instead of lemon zest.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Add 1/2 cup of blueberries to the batter for a lemon blueberry cake.
- Top the cake with a lemon glaze made with powdered sugar and lemon juice.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the batter or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warm.
Presentation ideas:
Serve the cake on a platter or cake stand and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh lemon slices or edible flowers.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of lemon juice in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Sheet cakes have been a popular dessert in the United States since the 19th century. They are easy to make and can feed a crowd.
Flavor profiles:
This lemon sheet cake is sweet and tangy with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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