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.
Joni
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!
Brooke Homec
Thank you so much Joni! Glad you enjoyed it as much as we do!
Louise Davis
Awesome cake! The frosting was perfect.
Celia Reed
Did you add any zymthum(?) gum
Brooke Homec
No
Kim
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!
Sandy
So good! I made this with gf flour and got rave reviews! Perfect lemon dessert!
Elizabeth Purcell
Sandy- could you share a good gf flour to use when baking? I’m new to gf life:)
Brooke Homec
Cup 4 cup or King Arthur's Measure for measure are our favorites!
Elizabeth Purcell
Thank you! Making tomorrow…very helpful:)
Billie
Amazing !
Brooke Homec
Yay! Thank you so much!
Rachel B.
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.
Brooke Homec
WOOHOO!! Thank you Rachel! I'm so happy everyone loved it!
Sam
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.
Lori Zugelder
Made this today! It was a huge hit with everyone. Lots of lemon flavor. Delicious!
Brooke Anderson
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.
Brooke Homec
Thank you so much!! So glad you enjoyed it as much as I did!
Bailey
I made this for Easter and it was the biggest hit!! So many people asked for the recipe! Amazing!
Vanessa
Hi! Can you sub Greek yogurt for the sour cream?
Brooke Homec
yes, that should work great!
Annkgary@gmail.com
Yes. I did.
Jennifer Glaim
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!
Brooke Homec
you will need a 13x18, half sheet size pan.
Kelsee
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.
shelly wickersham
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
Brooke Homec
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.
Priscilla Walton
Could you substitute stevia for sugar?
Brooke Homec
I haven't tried, so I'm not sure.
Leah
Can you sub gluten free flour?
Brooke Homec
Yep, that works great as well!
Lindsey
Made it for my mom for Mother’s Day. She loved it! Great twist on a Texas sheet cake
Kristen
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.
Annie Noonan
Any chance you’ve used Gf flour with this and less sugar? Ty!
Brooke Homec
I have done this with gf flour, but not with less sugar!
Jill Byrne
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!
Cassie
This is one of the best sheet cakes I’ve ever made. The glaze is to die for. 🥰 Thanks so much for sharing.
Hannah R
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!
Annkgary@gmail.com
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)
Laura Cole
This cake is INSANE! Perfect lemon flavor.
Chris Miller
This is delicious!!! I subbed Greek yogurt for the sour cream because I was out of regular sour cream and it was amazing even with the substitution. Added a raspberry to each cut bar and it made a beautiful dessert on a white plate. I cut my bars smaller and got a lot more than 24 out of the pan. Will definitely make this for a future community group dessert. Thank you for a great recipe!!!
Cindy
I can't wait to make this. Can I use cake/pastry flour in it?
Brooke Homec
Yes, that will work!
Julie
Can I use a 9x13 covered cake pan instead of 13x18 half sheet pan? I want to make this a day ahead and I’m afraid if I cover it with foil overnight it will stick to the glaze when I take the foil off?
Brooke Homec
I haven't tried making the full recipe in a 9x13 so I'm not sure how it would work baking as a thicker cake. I'm sure it would be fine, but I can't say for sure. I have halved the recipe before in a 9x13 and know that that works great though if you don't need as large of a cake.
Beth
Wonderful recipe! My only tip for making the glaze.. is not to add the lemon juice and zest to the warm milk and butter. It curdled the mixture and I had to start over. I slowly added the lemon zest and juice after the glaze was already mixed well with hand mixer.
Jules
I made this tonight for Easter tomorrow and smells amazing! I am wondering what consistency the glaze should be? I followed directions and somehow mine turned out thicker than I felt it should be. It was more like a frosting ish and maybe I should have added more milk to it to thin but didnt want to screw up the ratios. I think will still taste good but looking for insight/ tips.
Lauren
Sooo good and had fun making it too! Everyone loved it!
Brie Neil
I made this in a 9 x 13 glass pan and it turned out delicious! So so good! Very moist. Rave reviews from everyone. Thank you!
Nancy
Oh my! My answer to a springtime Texas sheetcake! Your directions are spot on and although it’s still cooling, I know it’s going to be perfect! Thought the icing was going to be too thick and too much, but again, followed your exact directions to put on hot cake- and becomes a beautiful glaze (offset spatula helps here!) Heaven!
Dorena T
Absolutely scrumptious! Perfect amount of lemon flavor and sooo moist. I want to eat the whole thing right now. Made half the recipe in a 9x9 metal baking pan and baked for 20 minutes. Definitely making again for company.
Kim
This cake was sublime. And so easy! Took it for a family dinner and made a second one to take to work. Everyone wanted the recipe. A sure fire winner!!! 🙂
shirley
hi I was wondering if I could make this the day before and if I did would it still be fresh the next day. I was planning on cutting it into 2 1/2 inch rounds and making mini cakes. Thanks
Brooke Homec
Yes, this is a great one to make the day ahead!
Mici
Absolutely delicious!!!!!!!!
Donna
I made this for a family gathering and have gotten so many requests since then! Made it again today as it was requested for my DIL’s birthday.
Sarah Bills
Hi Brooke, we love this sheet cake!! It's so good! Could you make this recipe into cupcakes? Or would you recommend using your lemon and blackberry cake recipe for cupcakes instead?
Brooke Homec
Thanks Sarah! I would use the lemon and blackberry for cupcakes and just omit the berries if you want. And then glaze them or do the lemon cream cheese frosting, whichever you prefer.