Skip to Content

Lemon Texas Sheet Cake

Please share

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!

Stack of slices of lemon Texas sheet cake with smooth icing and sprinkles on top.

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.

Saucepan filled with lemon texas sheet cake batter.

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!

Lifting first slice of lemon Texas sheet cake out of pan showing soft texture.

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.

Piece of lemon Texas sheet cake with glossy icing and spinkles on top.

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!

Showing soft moist texture of lemon texas sheet cake.

Lemon Texas Sheet Cake

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!
4.56 from 45 ratings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 36 Servings
Calories 184 kcal



  • 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
  • cup milk
  • 1 teaspoon lemon extract
  • 3 cups powdered sugar
Makes: 13 x 18inch rectangle1inch height



  • 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.



Serving: 1pieceCalories: 184kcalCarbohydrates: 26gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 33mgSodium: 132mgSugar: 20g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Please share

Recipe Rating


Thursday 22nd of February 2024

This looks really good, but I was also wondering if it can be made with gluten free flour, like Bob’s 1:1 gluten free flour?


Thursday 22nd of February 2024

I am sure it would. I haven't tried it with this cake specifically, but I have used it with success with similar recipes.


Sunday 6th of August 2023

Can I use full fat buttermilk instead of the sour cream, same amount?


Sunday 6th of August 2023

I haven't tried it, but that should work well.


Sunday 23rd of April 2023

Made this cake today and just scraped it all into the trash. Way too much lemon extract...leaving a nasty aftertaste. Luckily I tried this before serving to our card club group...epic fail!


Monday 24th of April 2023

@Carlee, I used McCormick's Pure Lemon Extract. The aftertaste was truly terrible.


Sunday 23rd of April 2023

I am sorry you didn't like it. I've never heard that complaint before, so I am wondering what kind of lemon extract you used. A teaspoon each in the cake and icing isn't really that much for a cake this size.

Melissa @ Melclaire

Wednesday 27th of September 2017

I love Chocolate Texas Sheet Cake and this one looks just as delicious! PINNED-


Wednesday 27th of September 2017

I grew up on chocolate Texas sheet cake and my grandma's house so it is full of fond memories for me, but it is fun to switch it up every once in a while!

Amy (Savory Moments)

Monday 25th of September 2017

I wondered about Texas sheet cakes before and your Mimi's rules work for me! I really enjoy lemon baked goods and this cake looks delicious!


Wednesday 27th of September 2017

What MiMi says goes! ;-) Thank you!