Total Time
1hr 34mins
Prep 1 hr
Cook 34 mins

Cook's Country

Ingredients Nutrition

Directions

  1. Cake: position oven rack in middle position; preheat to 325°.
  2. Grease and flour a 13 x 9 inch baking pan.
  3. In a bowl, combine the flour, baking powder, baking soda, and salt.
  4. In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
  5. In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
  6. Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
  7. Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
  8. Beat in the eggs, one at a time, and the yolk until combined.
  9. Decrease mixer speed to low.
  10. Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
  11. Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
  12. Add the remaining flour mixture and mix until smooth, about 30 seconds.
  13. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
  14. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
  15. Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
  16. Transfer pan to a wire rack and let the cake cool for 10 minutes.
  17. Glaze: meanwhile, whisk the glaze ingredients together until smooth.
  18. Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
  19. Cool completely, at least 2 hours, then serve.