Buttermilk keeps this citrusy lemon sheet cake extra moist. Top with a light lemon glaze frosting for a refreshingly light dessert.
Spring is on its way…but even if snow was on the way, this lemon sheet cake would be just the dessert to cheer you up. Sheet cakes are not only easy to make, but they make a great picnic or party dessert because you can cut them into small pieces or larger pieces.
This cake gets amazing flavor not only from the freshly squeezed lemon juice, but also from the buttermilk. The buttermilk adds a tangy flavor but also helps to keep the cake extra moist. If you don’t keep buttermilk on hand, you can make your own by adding ½ teaspoon white vinegar to the measuring cup and then fill it the rest of the way with milk. Allow the mixture to sit for a few minutes and the milk will start to thicken and curdle. This will have a similar effect as store-bought buttermilk.
This cake calls for fresh lemons which will give the cake an amazing flavor. You can use concentrated lemon juice if you’d like, but I recommend buying 2 or 3 fresh lemons and taking the extra 3-5 minutes to squeeze out the fresh juice and zest the lemons. You won’t be sorry.
You’ll love how easy this simple lemon frosting is. It’s really more of a glaze. No major mixing needed. The powdered sugar dissolves easily into the melted butter, milk and fresh lemon juice. It spreads easily on the cooled cake. Sprinkle the top with fresh lemon zest for a pretty look.