This crowd-please cake is made completely from scratch with real lemons. It’s deliciously moist and is amazing paired with tart lemon glaze. It's quick and easy to make!
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Lemon Texas Sheet Cake
This crowd-please cake is made completely from scratch with real lemons. It’s deliciously moist and is amazing paired with tart lemon glaze. It's quick and easy to make!
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Servings: 12 servings
Ingredients
FOR THE CAKE
- 2 sticks salted butter
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 cup water
- 8 ounces sour cream
- 2 whole eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ cups sugar
- 1 ¼ teaspoons baking soda
- ½ teaspoon kosher salt
FOR THE GLAZE
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 3 ½ cups powdered sugar do not pack
Instructions
FOR THE CAKE
- Grease a 16.5 x 11.38 sheet pan and set aside.
- Preheat oven to 350 degrees and adjust the rack to the middle position.
- In a large pot, melt the butter over medium heat.
- Add the water and the lemon juice, increase the heat to high, and bring to a boil. Immediately remove the pot from the heat and allow to cool for at least 5 to 10 minutes.
- Whisk in eggs one at a time until well blended.
- Mix in the vanilla extract, and then sprinkle the baking soda and salt over the top of the batter and whisk until all ingredients are well blended.
FOR THE GLAZE
- In a large bowl, whisk together the powdered sugar, lemon juice, and lemon zest until completely smooth.
- Adjust consistency by adding more lemon juice if the glaze is too thick or more powdered sugar if it's too thin.
- Immediately pour the prepared glaze over the cooled cake and spread evenly.
- If desired, garnish with lemon slices.
- Chill (uncovered) for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.
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