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Buttermilk Lemon Pie Cake

Buttermilk Lemon Pie Cake

Moist buttermilk lemon sheet cake topped with lemon pie filling and finished with a simple lemon glaze
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12

INGREDIENTS

Cake Batter

  • 2 cups all purpose flour
  • 1 1 2 cups granulated sugar
  • 2 tsp baking powder
  • 1 2 tsp baking soda
  • 1 2 tsp fine salt
  • 1 2 cup unsalted butter melted and cooled
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract.

Lemon Topping

  • 1 can 21 oz lemon pie filling or lemon curd.

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp buttermilk
  • pinch of salt.

Optional Garnish

  • whipped cream
  • extra lemon zest
  • thin lemon slices.

INSTRUCTIONS

Bake Cake

  • heat oven to 350 F and grease a 9 x 13 inch baking pan
  • whisk flour sugar baking powder baking soda and salt
  • whisk melted butter eggs buttermilk lemon juice lemon zest and vanilla
  • fold wet into dry just until smooth
  • pour into pan and bake until a toothpick comes out clean 32 to 38 minutes
  • cool in pan 20 minutes then cool completely.

Finish And Serve

  • spread lemon pie filling evenly over cooled cake
  • whisk powdered sugar lemon juice buttermilk and salt until pourable then drizzle over topping
  • chill 30 to 60 minutes for cleaner slices
  • garnish as desired and serve.

Notes

1. For a stronger lemon profile add 1 tsp lemon extract to the batter; if you do not have buttermilk use 1 cup milk mixed with 1 tbsp lemon juice and rest 5 minutes; do not overmix to keep the crumb tender; store covered in the refrigerator up to 4 days

Nutrition

Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g