Lemon Sheet Cake with Buttercream Frosting

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE CAKE:

1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan

3 cups/385 grams all-purpose flour, plus more for preparing the pan

1 ⅓ cups whole milk

¼ cup fresh lemon juice

1 ¼ teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon kosher salt

2 cups/403 grams granulated sugar

4 teaspoons packed finely grated lemon zest

4 large eggs, at room temperature

subheading: FOR THE BUTTERCREAM:

¾ cup/170 grams unsalted butter (1 ½ sticks), softened

2 cups/246 grams confectioners’ sugar

1 teaspoon finely grated lemon zest

Pinch kosher salt

4 to 5 tablespoons fresh lemon juice

Directions at cooking.nytimes.com

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