Lemon Buttermilk Sheet Cake

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2 1/2 cups (10 ounces) cake flour (no substitutions)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

3/4 cup buttermilk

3 tablespoons grated lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

1 3/4 cup white sugar

12 tablespoons (1 1/2 sticks) unsalted butter, softened

3 large eggs plus 1 large egg yolk

3 cups (12 ounces) powdered sugar

3 tablespoons lemon juice

2 tablespoons buttermilk

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