Lemon Buttermilk Sheet Cake

DIRECTIONS

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