Lemon Velvet Sheet Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 tablespoons freshly grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended.
4. Add the buttermilk, vanilla, lemon zest, and lemon juice and beat until combined.
5. Stir in the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. In a small saucepan, combine the cream and sugar over medium heat and stir until the sugar is dissolved. Remove from heat and let cool.
8. Once the cake is done, remove from oven and pour the cream mixture over the top. Let cool completely before serving.

Interesting Facts

• This cake is a perfect balance of sweet and tangy.
• The buttermilk and lemon juice give the cake a light, fluffy texture.
• This cake is best served at room temperature.