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. It features a banana sheet cake with peanut butter icing and optional 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 make a white Texas sheet cake 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!
Frequently Asked Questions
Why is it called Texas sheet cake?
The exact origins of the recipe and the name are unknown. But most people say it’s named that because the large size and everything is bigger in Texas!
How do I store Texas sheet cake?
As with most cakes, this cake is best within a couple of days of the time it is made. However, it can be stored in an airtight container at room temperature for up to a week.
Did you make this recipe? Please leave a review in the recipe card below!
Lemon Texas Sheet Cake
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 cup butter
- 1 cup minus 2 Tablespoons water
- 2 teaspoons lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon lemon extract
- ½ cup butter
- ⅓ 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.2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 cups granulated sugar
- In a small bowl, stir together sour cream and eggs.½ cup sour cream, 2 large eggs
- Place butter, water, lemon zest, and lemon juice in a medium sauce pan. Bring to a boil, stirring occasionally.1 cup butter, 1 cup minus 2 Tablespoons water, 2 teaspoons lemon zest, 2 Tablespoons lemon juice
- Add the hot butter mixture to the flour mixture and stir well. Stir in sour cream and egg mixture, and lemon extract until well combined. Pour into the prepared jelly roll pan.1 teaspoon lemon extract
- 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.
- Place 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.½ cup butter, ⅓ cup milk, 1 teaspoon lemon extract
- Gradually add the powdered sugar, stirring the mixture until it reaches a good consistency for spreading.3 cups powdered sugar
- After the cake has cooled for 20 minutes, spread the warm icing on the cake. Let cool completely on a wire rack.