This lemon texas sheet cake is a moist, thin lemon cake topped with a sweet lemon glaze. You make this cake on a cookie sheet, so it's perfect for feeding a crowd.
I love all things lemon, but this lemon texas sheet cake might be my favorite yet! There is the perfect amount of lemon flavor and sweetness without it being over powering, it's one of those cakes you just keep wanting to go back for a little more.
If you're a lemon lover like I am you must try my lemon coconut white chocolate cookies, or my lemon bars with a graham cracker crust.
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Why You Will Love This Cake
- So Much Flavor: This cake has some much lemon flavor from using both the zest and the juice.
- Sheet Cake: I love a simple sheet cake that is easy to make and cut for serving a crowd.
- Moist: This cake is so moist with the butter, lemon juice and sour cream, it melts in your mouth.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I like to use salted butter, but unsalted is great too.
- Lemons: You will need both the zest and the juice from 2-3 lemons.
- Sugar: You will be rubbing together the sugar and lemon zest to help bring out the lemon flavor like I also do in my lemon snack cake.
- Sour Cream: Ideally use full fat to help the cake stay extra moist. You can also use greek yogurt if you prefer.
- Lemon Extract: While this isn't necessary, it helps add a little extra lemon flavor.
Step by Step Instructions
STEP 1: In a medium bowl add the sugar and lemon zest, rubbing together with your fingers to help the zest become more fragrant. Add in the flour, baking soda and salt and whisk all together.
STEP 2: Add in the eggs, sour cream, lemon juice and extracts and whisk together.
STEP 3: Add butter and water to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to cake mixture.
STEP 4: Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 10 minutes left before the cake is done baking, start the lemon glaze.
STEP 5: Add butter and milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in lemon zest, juice and powdered sugar. I like to mix with electric beaters to make sure it's smooth.
STEP 6: Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Allow to cool before cutting.
Expert Baking Tips
- MAKE AHEAD: This is such a great cake to prep the day before. Just cover it and leave at room temperature until ready to serve.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter out of the fridge an hour or two before I start baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can half this recipe (click .5 version) and bake it in a 9x13 pan.
Yes, this would make a great lime cake subbing in lime wherever lemon is called for.
Yes, just sub in a 1:1 gluten free flour where all-purpose is called for.
Storing & Freezing
This lemon texas sheet cake can be stored at room temperature in an airtight container for 3-4 days while remaining fresh. You can also store it in the fridge if you prefer to serve it cold.
This cake freezes well for up to 3 months. Cut into slices and store in a tupperware. When ready to serve, thaw and allow to come to room temperature again.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Lemon Texas Sheet Cake
Ingredients
Cake
- 1 cup (227 g) salted butter
- ¾ cup (177.44 ml) water
- 2 cups (400 g) granulated sugar
- 1 tablespoon (1 tablespoon) lemon zest one large lemon
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 2 large eggs room temperature
- ½ cup (115 g) sour cream room temperature
- ¼ cup (59.15 ml) lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) lemon extract optional, but adds more lemon flavor
Glaze
- ½ cup (113.5 g) salted butter
- 3 tablespoons milk
- 1 tablespoon (1 tablespoon) lemon zest one large lemon
- 3 tablespoons lemon juice
- 4 cups (480 g) powdered sugar
Instructions
- Preheat oven to 350 F and grease a cookie sheet pan (13×18''). Set aside.
- In a medium bowl add the sugar and lemon zest, rubbing together with your fingers to help the zest become more fragrant. Add in the flour, baking soda and salt and whisk all together.
- Add in the eggs, sour cream, lemon juice and extracts and whisk together.
- Add butter and water to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to cake mixture.
- Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 10 minutes left before the cake is done baking, start the lemon glaze.
- Add butter and milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in lemon zest, juice and powdered sugar. I like to mix with electric beaters to make sure it's smooth.
- Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Allow to cool before cutting.
Amazing flavor and texture! True to the Texas sheet cake vibe; it's moist and perfectly thin. If it's a Salted Sweets recipe, you will never go wrong!
Thank you so much Joni! Glad you enjoyed it as much as we do!
Awesome cake! The frosting was perfect.
Did you add any zymthum(?) gum
No
I love sheet cakes! The lemon in this is perfection, and that thin layer of glaze is chef’s kiss 🤌🏼 I’m glad I didn’t half the recipe- there’s enough for me and my fam, and I’ve shared it with friends and neighbors. Salted Sweets never steers us wrong!
So good! I made this with gf flour and got rave reviews! Perfect lemon dessert!
Sandy- could you share a good gf flour to use when baking? I’m new to gf life:)
Cup 4 cup or King Arthur's Measure for measure are our favorites!
Thank you! Making tomorrow…very helpful:)
Amazing !
Yay! Thank you so much!
Quite literally the best. I have never had so many people request a recipe. So easy and fed a crowd. Every recipe from Salted Sweets is a hit.
WOOHOO!! Thank you Rachel! I'm so happy everyone loved it!
This cake was such a hit at work and at a family party. Everyone went back for seconds. It is so flavorful and moist and definitely gives spring vibes.
Made this today! It was a huge hit with everyone. Lots of lemon flavor. Delicious!
This is my new favorite lemon dessert. It’s so flavorful and I could eat the glaze with a spoon! It’s the most delicious glaze I have ever had.
Thank you so much!! So glad you enjoyed it as much as I did!
I made this for Easter and it was the biggest hit!! So many people asked for the recipe! Amazing!
Hi! Can you sub Greek yogurt for the sour cream?
yes, that should work great!
Yes. I did.
Planning on making this for Easter! I've never made a sheet cake before, so I'll need to purchase a pan. Is the pan for this recipe a full sheet (18x24 inches)? Thanks!
you will need a 13x18, half sheet size pan.
This is the most delectable cake I’ve ever made. Oh my word, it may be my new go-to for family get-togethers. It’s bright, and sweet, and just down right delicious.
making this cake tomorrow for Mothers Day. Was wondering if I could divide into 3 pans and make layer cake?? If so how long to cook?? Thanks!
Shelly
Hi Shelly! This cake is meant more to be a thin layer sheet cake. If you're looking for a layered lemon cake I would suggest using my lemon blackberry cake recipe, you can always leave out the blackberries. Or I also have a lemon snack cake that you could double.
Could you substitute stevia for sugar?
I haven't tried, so I'm not sure.
Can you sub gluten free flour?
Yep, that works great as well!
Made it for my mom for Mother’s Day. She loved it! Great twist on a Texas sheet cake
One of the best cakes I've ever made/eaten!! I've made this 3x now since discovering the recipe a few months ago and I can't help but keep making it because it's just SO good!! Everyone asks me for the recipe. Everyone raves about how great it is! It's a crowd pleaser. Feeds a lot of people. Such moist and tender crumb. And it's so easy!! Ughhhh!! It's perfection.
Any chance you’ve used Gf flour with this and less sugar? Ty!
I have done this with gf flour, but not with less sugar!
I made this dessert for my office today and forgot to get a picture before everyone was eating them! This recipe is so good, perfect amount of lemon, sugar and to powerful like some lemon recipes. It’s light , you’ll want to eat 2!
This is one of the best sheet cakes I’ve ever made. The glaze is to die for. 🥰 Thanks so much for sharing.
So good! I made this when I had a bunch of lemon’s hanging around that I needed to use! I substituted Greek yogurt because that’s what I had and it was delicious! Definitely will be making again!
Soooo good. Made twice. Everyone loves. 1/2 recipe in a 9X9 if you want less. Made with Greek yogurt the second time as didn’t have sour cream. Like taking the cake out. Then making the quick glaze and pouring it in. Gives cake about 5 mins to cool a bit and set up the glaze (vs. soak in)
This cake is INSANE! Perfect lemon flavor.