The original link to the Dallas newspaper doesn't work anymore, so I typed out what I had copied below.... unfortunately, in the second paragraph of instructions, I got a weird symbol instead of the amount of sugar you are supposed to reserve for the glazing step (where I put the question mark below) -- can you tell me what this quantity is supposed to be? THANKS!
Lemon Buttermilk Sheet Cake
2-1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk, room temperature
3/4 cup lemon juice (3 lemons)
1 tsp. vanilla extract
1-3/4 cups granulated sugar
3 tbl. grated lemon zest
12 tbl. (1-1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
Glaze (recipe follows)
Adjust the oven rack to middle position and heat oven to 325 deg. Grease and flour a 13x9” baking pan. Combine flour, baking powder, baking soda and salt in medium bowl. Combine buttermilk, lemon juice and vanilla in liquid measuring cup.
With electric mixer on medium speed, mix granulated sugar and lemon zest until moist and fragrant, about 1 min. Transfer __?__ cup of the sugar mixture to a small bowl, cover and reserve for sprinkling over glaze. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in three additions, alternating with two additions of buttermilk mixture and mix until smooth, about 30 seconds.
Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes. Spread glaze over warm cake and sprinkle with reserved sugar mixture. Cool completely, at least 2 hours.
Makes 16 servings.
Glaze:
Whisk together 3 cups powdered sugar, 3 tbl. lemon juice and 2 tbl. buttermilk until smooth.
Source: Denver Post/Cook’s Country Magazine
Lemon Buttermilk Sheet Cake
2-1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk, room temperature
3/4 cup lemon juice (3 lemons)
1 tsp. vanilla extract
1-3/4 cups granulated sugar
3 tbl. grated lemon zest
12 tbl. (1-1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
Glaze (recipe follows)
Adjust the oven rack to middle position and heat oven to 325 deg. Grease and flour a 13x9” baking pan. Combine flour, baking powder, baking soda and salt in medium bowl. Combine buttermilk, lemon juice and vanilla in liquid measuring cup.
With electric mixer on medium speed, mix granulated sugar and lemon zest until moist and fragrant, about 1 min. Transfer __?__ cup of the sugar mixture to a small bowl, cover and reserve for sprinkling over glaze. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in three additions, alternating with two additions of buttermilk mixture and mix until smooth, about 30 seconds.
Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes. Spread glaze over warm cake and sprinkle with reserved sugar mixture. Cool completely, at least 2 hours.
Makes 16 servings.
Glaze:
Whisk together 3 cups powdered sugar, 3 tbl. lemon juice and 2 tbl. buttermilk until smooth.
Source: Denver Post/Cook’s Country Magazine