Lemon Texas Sheet Cake
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.
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.
Notes
Serve with berries for a perfect spring or summer dessert.
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.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 49mgSodium: 195mgPotassium: 35mgFiber: 0.3gSugar: 37gVitamin A: 410IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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