We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019261-lemon-sheet-cake-with-buttercream-frosting We made only a few modifications: first, we cut out parchment to cover only the bottom of the 9×13″ baking dish, but we left the sides alone. We secured the parchment to the bottom of the baking dish with a few dabs of unsalted butter on glass bottom, which made contact with the parchment underside. Then we greased the top of the parchment and the glass sides of the baking dish with more butter. To flour the buttered dish, we used a sifter to ensure only a light coat and fairly even distribution of flour. Second, for the granulated sugar, we used homemade citrus sugar (recipe here: http://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Third, we doubled the amount of fresh lemon zest in both the cake batter and in the icing, reserving some to garnish the finished, iced cake. (Sept. 2018)
Cooking Adventures 