What
you need,
For
the cake,
2
½ cups cake flour
1
tsp. baking powder
½
tsp. baking soda
½
tsp. salt
¾
cup buttermilk, room temperature
3
tbsp. grated lemon zest
¼
cup fresh lemon juice
1
tsp. vanilla extract
1
¾ cup granulated sugar
12
tbsp. butter, softened
3
large eggs plus 1 large yolk, room temperature
For
the glaze,
3
cups icing sugar
3
tbsp. lemon juice
2
tbsp. buttermilk
Preheat
the oven to 325 degrees. Grease and flour a 9x13 inch baking dish, set aside.
Whisk
the flour, baking powder, baking soda and salt together in a medium bowl.
Combine
buttermilk, lemon juice and vanilla in a liquid measuring cup.
In
the bowl of a stand mixer, fit with the paddle attachment, beat the sugar and lemon
zest on medium speed until moist and fragrant, about 1 minute. Remove ¼ cup of
the sugar mixture and put it in a small bowl and set aside.
Add
the butter to the remaining sugar mixture and beat on high until light and
fluffy. Beat in eggs and yolk, one at a time, until well incorporated. Reduce
speed to low and add flour mixture in 3 additions, alternating with the
buttermilk mixture in 2 additions, mix until smooth.
Pour
the batter into the prepared pan and smooth the top. Bake cake on the middle rack
until it is golden brown and a toothpick comes out clean, 25-30 minutes.
Transfer
the cake to a cooling rack and let it cool for 10 minutes.
To
make the glaze, whisk the icing sugar, lemon juice and buttermilk together
until smooth. Gently pour over the top of the warm cake and carefully spread it
out. Sprinkle the reserved lemon sugar all over the top in an even layer.
Let
the cake cool completely then serve.
Jen of My Tiny Oven
