Texas Lemon Sheet Cake

If you’re not familiar with Texas sheet cakes, it’s about time you were.  Come join the Texas sheet cake fan club!

For the unfamiliar, Texas sheet cake recipes generally call for the cake ingredients to be mixed together in a saucepan and brought to a boil.  Ditto for the frosting.  The warm frosting is poured onto the warm cake, and the area where frosting and cake meet turns into a third component of the dessert—a thin moister than moist layer of utter deliciousness.  The “Texas” part of the name seems to refer to the size of the cake.  It is generally baked in a 15×10” sheet pan or even a half sheet pan—large enough to feed a crowd.

Texas sheet cakes have been around for a very long time; and for many, many years, the only version I had ever had was the very popular chocolate version—absolutely to die for.  A few years back, I discovered a recipe for a white Texas sheet cake that was every bit as moist and delectable as the chocolate version.  Yin to its yang, so to speak.  More recently, when I came across a recipe for a lemon Texas sheet cake, no one had to twist my arm to make it.

It is impossible to overstate how moist and delicious this cake is.  As an added bonus, it’s quick and easy to throw together.  If you’ve got a family cookout on the agenda, make this cake—it’s a terrific summertime treat.

One year ago:  Vanilla Bean Ice Cream

Two years ago:  Chewy Cherry Almond Granola Bars

Three years ago:  College Quiche

Texas Lemon Sheet Cake

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Ingredients for Cake

• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups sugar
• 2 eggs, lightly beaten
• 1/2 cup sour cream
• 1 cup butter (2 sticks)
• 3/4 cup plus 2 tbl. water
• 2 tsp. lemon rind, grated
• 2 tbl. fresh lemon juice
• 1 tbl. lemon extract

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Ingredients for Frosting

• 6 tbl. butter
• 1/4 cup plus 2 tsp. milk
• 1 tsp. lemon extract
• 3 cups confectioners’ sugar, sifted

Directions for Cake

Combine flour, baking soda, salt, sugar, eggs, and sour cream.  Beat at medium speed of an electric mixer until blended.

Combine 1 cup butter, water, lemon rind, lemon juice and lemon extract in a medium saucepan.  Bring to a boil.  Add to flour mixture, stirring well.  Pour into a greased and floured 15x10x1- inch jellyroll pan.

Bake at 350 degrees for 16 to 18 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack for 20 minutes.

Directions for Frosting

Combine butter, milk and lemon extract in saucepan; bring to a boil.  Remove from heat.

Gradually add confectioners’ sugar, stirring until mixture is well blended.  It should pour easily onto cake.  Spread frosting on top of cake.  Let cool completely in pan on a wire rack.

Source:   A recipe from food.com