I know it hasn't been that long ago that I posted a lemon cake, but this one is different. First of all I swiped the recipe from www.texascooking.com and secondly it is not a very impressive looking cake (ugly and plain). But it is one of the best lemon cakes I have eaten. It is a 9x13-inch no fanfare cake. If you feel the need to doll it up a little, spoon fresh berries of your choice over each serving. Did I mention this cake freezes beautifully.
DO NOT skip the glaze.
Lemon Sheet Cake with Lemon Glaze
1 9 x 13-inch 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 degrees. Grease and flour a 13x9-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. Ad 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.
While the cake is baking, make the glaze.
juice from 2 lemons
1/3 cup sugar plus 1 tablespoon
1 tablespoon light rum
Mix all ingredients and stir well several times until sugar is dissolved
When the cake has baked and cooled for about 10 minutes, brush the surface with the glaze using a pastry brush. Use all the glaze.