Lemon Texas sheet cake is perfect for feeding a tasty dessert to a crowd. It is so easy to make and has just the right amount of lemon flavor. Take it to your next BBQ, family reunion or potluck!
This lovely sheet cake is bursting with lemony citrus flavor. It is perfect for feeding a crowd.
The batter is made in a saucepan just like the chocolate Texas sheet cake we all know and love. But this version is brighter and tastes so fresh. Make one and see for yourself!
Did you know that Texas Sheet Cakes can come in other flavors than chocolate? It’s true! I know that chocolate is the traditional version everyone knows and loves, but the possibilities don’t have to end there.
In fact there are a ton of flavors you could make. Now I do have a variety of jelly roll sheet cakes on the blog. There’s the Elvis version with banana, peanut butter and bacon.
There’s the banana with salted caramel cream cheese frosting and both of those are amazing. But MiMi says they are NOT Texas sheet cakes.
You see she has rules for what qualifies and what doesn’t. In her world, obviously it has to be baked in the half sheet jelly roll pan to feed a Texas sized crowd.
You might think that’s the qualifier, but the rules according to MiMi don’t end there. No sirree!
In addition to the size, the batter also has to be made with the boiling water and butter. That is her favorite part of sheet cake recipes, not having to think ahead and letting things soften!
So with that in mind, this lemon sheet cake is a true Texas sheet cake.
That is if MiMi is the one that makes the rules.
And she normally is!
That is why she used that method to make her chocolate chip cookie dough sheet cake, one of her most popular original recipes! Honestly, the ease of putting these cakes together is a big draw.
The frosting is just as easy to make. Even better, pouring warm frosting over a warm cake means it practically frosts itself and keeps the cake so moist and delicious.
So go ahead and whip yourself up a lemon Texas sheet cake for your next party. Maybe a white Texas sheet cake and a chocolate peanut butter one too while you’re at it. I mean they are easy, delicious and fun to share!
What are your favorite Texas sheet cake flavors? Or maybe there’s a flavor you’d like to see made into a sheet cake? That might be a fun challenge!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup sour cream
- 2 eggs, lightly beaten
- 1 cup butter
- 1 cup minus 2 Tablespoons water
- 2 teaspoons lemon rind
- 2 Tablespoon fresh lemon juice
- 1 1/3 teaspoons lemon extract
- 1/2 cup butter
- 1/3 cup milk
- 1 teaspoon lemon extract
- 3 cups powdered sugar
- Grease a 13X18-inch jelly roll pan and preheat the oven to 350°F.
- In a large bowl whisk together flour, baking soda, salt, and sugar. Stir until completely combined.
- In a small bowl, stir together sour cream and eggs.
- Place butter, water, lemon rind, lemon juice in a medium sauce pan. Bring to a boil, stirring occasionally.
- Add the hot butter mixture to the flour mixture and stir well. Pour into the prepared jelly roll pan.
- Bake at 350°F for 17-20 minutes or until it tests done. Cool on a wire rack for 20 minutes while you make the icing.
- Combine the butter, and milk in a sauce pan. Heat over medium heat until the butter is melted and the mixture just starts to boil. Remove from heat and stir in the lemon extract.
- Gradually add the powdered sugar, stirring the mixture until it reaches a good consistency for spreading.
- After the cake has cooled for 20 minutes, spread the warm icing on the cake. Let cool completely on a wire rack.
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Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 132mgCarbohydrates: 26gFiber: 0gSugar: 20gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.