Lemon Texas Sheet Cake - Step by step recipe instruction

Lemon Texas Sheet Cake

This lemon Texas sheet cake is a bright, citrusy twist on the classic white Texas sheet cake. A light lemon cake layer is topped with a tart glaze, making it the perfect easy dessert for picnics and potlucks.

Prep

25 min

Cook

20 min

Servings

20

dessertcakelemonAmerican
Save in App

Nutrition Facts

Per serving

298

Calories

2g

Protein

14g

Fat

41g

Carbs

Ingredients

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups confectioners sugar, plus more as needed
  • 2 tablespoons 1% milk
  • 6 tablespoons salted butter
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon zest

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking pan.

2

Bring 1 cup butter and water to a boil in a large saucepan. Remove from heat, and stir in flour, sugar, eggs, sour cream, lemon extract, baking soda, and salt until smooth. Pour batter into the prepared pan and spread into an even layer.

3

Bake in the preheated oven until cake is golden and a toothpick inserted near the center comes out clean, 20 to 22 minutes. Cool for 15 minutes.

4

Meanwhile, for glaze, place confectioner’s sugar in a bowl.

5

Add milk, butter, and salt to a small saucepan over medium heat, and bring just to a boil, stirring occasionally; pour over confectioner’s sugar and whisk to combine. If glaze is too thin, whisk in more confectioner’s sugar. Whisk in lemon extract and lemon zest.

6

Pour glaze over cake while still warm. Spread evenly over cake with a spatula. Cool completely before serving, about 50 minutes.

Originally from community

Want to save this recipe?

Get Snap Recipes to save, organize, and cook with this recipe on your phone.

Download Snap Recipes Free