The Cake: Lemon Sheet Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk
Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Sift together the flour, baking powder and salt, and set aside.
With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition. Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth.
Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.
The Frosting: Lemon Butter Cream
1/2 c. of butter, room temperature
1 tsp. grated lemon rind
1 tsp. vanilla extractPinch of salt
3 1/2 c. confectioners' sugar
1/4 c. milk1 tbsp. fresh lemon juice
In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and about 2 minutes. Add confectioners' sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in the lemon juice.
This is great for picnics and summer parties!!
