I'm not usually a fan of sheet cakes. I like layer cakes. A flat sheet cake has its place in the scheme of things, though. It's easy to serve to a crowd. It can be cut into small servings without falling apart. It's easy, period.
I've made this fun cake for a friend's birthday. There will be people serving themselves slices after we sing the song, clap and cheer, and hug Lynda. There will be so many other fun things to knosh that slicing and passing cake would be a hassle. I'll just leave folks to themselves after we slice and serve the first few pieces ... does that make me bad?
One thing I did on this cake was to use edible decorations ... spearmint leaves and pretty yellow pansies. I've always wanted to make sugared violets. One Spring, I'll sugar them by cleaning them, air drying them, brushing them with an eggwhite meringue powder and water solution and sprinkling them with superfine sugar. Then, they'll be dried again on waxed paper and then set into place before serving ... I know. I have too much time on my hands, but they're just so pretty!
In the meantime, I'm hoping Lynda will like this cake with fresh flowers and herbs. Happy Birthday, Lynda!
Lemon Buttermilk Cake
2 ⅔ c. all-purpose flour
½ tsp baking soda
¼ tsp. salt
1 c. butter1¾ c. sugar
1 tbsp. Lemon zest
4 large eggs
1¼ c. buttermilk
4 tbsp .fresh lemon juice
Making the Cake:
1. Preheat oven to 350° F and grease and flour a 13 x 9 inch pan (or a 9-inch Bundt or line 36 muffin tins).
2. Sift the flour, baking soda, and salt together and set aside.
3. Cream the butter, sugar, and lemon zest for 5 minutes in a deep bowl.
4. Add the eggs one at a time, beating well in between each. Scrape down the sides of the bowl as you bring the eggs into the butter and sugar.
5. Measure out the buttermilk and alternate the addition of the dry ingredients and the buttermilk, beating continuously as you add each. Three additions of dry, three of buttermilk.
6. When the batter is light and fluffy, add the lemon juice and beat just until it is incorporated.
7. Turn the batter into the prepared pan and bake for 28 minutes for a sheet cake, 65-75 minutes for a Bundt, and 16-20 minutes for cupcakes.
8. Cool any and all for a few minutes before turning out onto a rack or serving platter to cool completely.
9. Prepare frosting of your choice and spread or drizzle when the cake/cupcakes cool.
White Chocolate Cream Cheese Frosting
8 oz cream cheese, softened
1 c. butter, softened
½ tsp. vanilla extract
8 oz. white chocolate, melted in a double boiler½ c. confectioner’s sugar
1. Stir the chocolate until smooth and allow it to cool for just a few minutes.
2. Cream the butter and cream cheese until smooth and light.
3. Add the chocolate, vanilla extract, salt, and confectioner’s sugar and beat until smooth and spreadable.
4. Use immediately or cover tightly and refrigerate. Bring back to room temperature and beat again to make it spreadable.