Ingredient Notes
Cake Flour – You can find cake flour in a box near the other flours on the baking aisle. It has a finer texture than all purpose flour and is part of what makes this cake so tender and light. If you make this cake with all purpose flour, I’m sure it will still taste delicious- but it won’t be as light and tender as it would be with cake flour. I recommend taking the time to purchase cake flour for this recipe. If it’s not something you will use often, store the extra in your freezer to last longer. Lemons – You will need both the juice and the zest. Use fresh lemons, no bottled juice or dehydrated lemon zest. Butter – For best results, use real butter in this recipe. Add ons – This cake is delicious on its own. If serving for an event, it looks beautiful topped with or served alongside blueberries, raspberries, and/or strawberries. A dollop of Sweetened Whipped Cream would be delicious as well!
How To Make Lemon Buttermilk Sheet Cake
Here’s a quick overview of the process, keep scrolling for full detailed, printable instructions.
Can I make this cake ahead of time? Yes. Feel free to bake ahead up to 24 hours in advance. Make sure the cake has cooled completely before covering with foil and storing at room temperature.
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