Lemon Sheet Cake

Today I made this cake and a pesto that I froze just to make sure ingredients didn't go to waste. Check out this lemon cake.

Ingredients:
3 tbsp lemon zest (from about 3 lemons)
3 eggs
1 egg yolk
1 tsp baking powder
1/2 tsp baking soda
2 1/2 cups of cake flour
1/2 tsp salt
1 3/4 cup of sugar
1 tsp of vanilla
12 tbsp of butter
3/4 cup of buttermilk
1/4 cup of fresh lemon juice

For glaze:
3 cups of powdered sugar
3 tbsp of fresh lemon juice
2 tbsp buttermilk
1 tsp vanilla

Directions:
1. Keep everything out on the counter at least an hour before starting. You want room temperature ingredients.
2. Mix flour, baking soda, baking powder and salt together in a bowl and reserve.
3. Put sugar and lemon zest in a big bowl and mix with an electric mixer until fragrant, about 2 minutes. Take out 1/4 cup of this sugar mixture and reserve for topping.
4. Add in the butter and cream until light and fluffy
5. Add in one egg at a time, mixing just until combined everytime. Add egg yolk too.
6. In a separate bowl, combine lemon juice, buttermilk and vanilla
7. Starting with the flour mixture, add 1/3 of it to you mixture and beat. Then add 1/2 the liquid mixture. Repeat and end with flour.
8. Don't over beat, just combine.
9. Spray a 9x13 pan with non stick cooking spray. Put the cake in the paN and flatten out. Put in a 325 degree oven for 25 minutes, or until a toothpick comes out clean.
10. Let cake cool for about 20-30 minutes.
11. To make your glaze, whisk together powdered sugar, lemon juice, buttermilk and vanilla. It will be a looser glaze, do not expect a frosting.
12. After you glaze the cake sprinkle with reserved sugar and zest mixture.
13. Let cool at least 1 more hour before serving. The glaze should harden.