Recipe in SL September 2023 here
Baking spray
1 3/4 cups granulated sugar
1 cup (8 oz.) unsalted butter
2 Tbsp. grated lemon zest, plus 1/2 cup fresh juice, divided, at room temperature (from 3 large lemons)
1 1/2 tsp. vanilla extract
4 large eggs, at room temperature
3 cups (about 12 3/4 oz.) all-purpose flour
1 tsp. baking soda
3/4 tsp. table salt
1 cup whole buttermilk, at room temperature
Cake Soak:
1/2 cup granulated sugar
1/4 cup fresh lemon juice (from 2 large lemons)
3 Tbsp. water
Frosting:
6 oz. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
1 1/2 Tbsp. grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 large lemons)
1/4 tsp. table salt
6 cups (about 24 oz.) powdered sugar
Prepare the Cake:
Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch baking sheet with baking spray.
Beat sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add lemon zest and vanilla, beating until incorporated, about 15 seconds. Add eggs, 1 at a time, beating well after each addition.
Whisk together flour, baking soda, and salt in a medium bowl. Combine buttermilk and lemon juice in a 2-cup measuring cup. With mixer on low speed, add flour mixture and buttermilk mixture alternately with butter mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter evenly into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 24 minutes.
1 3/4 cups granulated sugar
1 cup (8 oz.) unsalted butter
2 Tbsp. grated lemon zest, plus 1/2 cup fresh juice, divided, at room temperature (from 3 large lemons)
1 1/2 tsp. vanilla extract
4 large eggs, at room temperature
3 cups (about 12 3/4 oz.) all-purpose flour
1 tsp. baking soda
3/4 tsp. table salt
1 cup whole buttermilk, at room temperature
Cake Soak:
1/2 cup granulated sugar
1/4 cup fresh lemon juice (from 2 large lemons)
3 Tbsp. water
Frosting:
6 oz. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
1 1/2 Tbsp. grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 large lemons)
1/4 tsp. table salt
6 cups (about 24 oz.) powdered sugar
Prepare the Cake:
Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch baking sheet with baking spray.
Beat sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add lemon zest and vanilla, beating until incorporated, about 15 seconds. Add eggs, 1 at a time, beating well after each addition.
Whisk together flour, baking soda, and salt in a medium bowl. Combine buttermilk and lemon juice in a 2-cup measuring cup. With mixer on low speed, add flour mixture and buttermilk mixture alternately with butter mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter evenly into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 24 minutes.
While Cake bakes, prepare the Cake Soak:
Combine sugar, lemon juice, and water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until sugar dissolves, about 2 minutes.
When Cake is done, remove from oven, and immediately poke Cake all over with a wooden pick or skewer. Brush all of Cake Soak over entire Cake. Cool Cake completely in baking sheet on a wire rack, about 1 hour.
Combine sugar, lemon juice, and water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until sugar dissolves, about 2 minutes.
When Cake is done, remove from oven, and immediately poke Cake all over with a wooden pick or skewer. Brush all of Cake Soak over entire Cake. Cool Cake completely in baking sheet on a wire rack, about 1 hour.
Prepare the Frosting:
Beat cream cheese and butter in a large bowl with a electric mixer at medium speed until smooth and fluffy, about 2 minutes. Add lemon zest and salt, beating until combined, about 15 seconds. With mixer on low speed, gradually add powdered sugar, beating just until combined. Add lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute. Spread Frosting evenly over Cake.
Beat cream cheese and butter in a large bowl with a electric mixer at medium speed until smooth and fluffy, about 2 minutes. Add lemon zest and salt, beating until combined, about 15 seconds. With mixer on low speed, gradually add powdered sugar, beating just until combined. Add lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute. Spread Frosting evenly over Cake.
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