Sunday, August 03, 2008
If you are not drooling …
When Doodle's won the recipe contest in the September issue of Cook's Country I, of course, picked up the magazine. I do enjoy this magazine because they have no ads only good recipes and a few hints and product reviews. I was not disappointed with this issue and tried a number of recipes for a dinner this weekend.
Often, when going to a potluck or planning an informal dinner get-together, I want a simple dessert that's portable. There is nothing more difficult than trying to get a fancy dessert on the road. I'd rather be a roadie for a rock band than have to transport something with whipped cream. This unbelievably light lemon sheet cake answered both those requests, and did I mention, it was easy and delicious.
I did not change this recipe one bit but my cake texture was not as dense as the picture in the magazine. Mine turned out very fluffy with lots of crumbs. I might have beat mine longer but it didn't seem to affect the flavor. The sugar and zest combo on the top was great. The topping gave a bit of crunch to the, other wise, tender cake.
Lemon Buttermilk Sheet Cake
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temp
3 tablespoons grated zest and 1/4 cup juice from 3 large lemons
1 teaspoon vanilla
1 3/4 cups granulated sugar
1 1/2 sticks of softened unsalted butter
3 large eggs plus 1 yolk, room temp
3 cups confectioners' sugar
3 tablespoons lemon juice
2 tablespoons buttermilk
For the cake: heat oven 325 degrees. Grease and flour 13x9 baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla.
With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
Scrape batter into pan and smooth top. Bake until cake is golden brown and tooth pick inserted into center comes out clean, 25-35 minutes. Transfer cake pan to wire rack and let cool 10 minutes.
For the glaze: Whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, two hours. Serve.