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. You can check out a list of my favorite Texas sheet cake recipes if you want to.
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!
This lemon cake is a Texas sheet cake in all of the classic ways. It meets MiMi’s definition anyway. 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!
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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!
Storage
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.
Lemon Texas Sheet Cake
Ingredients
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
Icing
- ½ cup butter
- ⅓ cup milk
- 1 teaspoon lemon extract
- 3 cups powdered sugar
Instructions
Cake
- Grease a 13X18-inch jelly roll pan and preheat the oven to 350°F.
- In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 cups granulated sugar. Stir until completely combined.
- In a small bowl, stir together ½ cup sour cream and 2 large eggs.
- Place 1 cup butter, 1 cup minus 2 Tablespoons water, 2 teaspoons lemon zest, and 2 Tablespoons 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. Stir in sour cream and egg mixture, and 1 teaspoon lemon extract until well combined. 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.
Icing
- Place the ½ cup butter and ⅓ cup 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 1 teaspoon lemon extract.
- Gradually add the 3 cups 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.
Video
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I made this today and it came out soooo thin! I double checked ingredients and the measurements on my sheet pan which actually measures 1/2 inch smaller that the pan size suggested. It’s about an 1/8 inch thick. What do you think I did wrong?
Is it possible your baking soda is old? It isn’t a thick cake, but it should be thicker than that. If the cake is super dense, I would think the baking soda didn’t activate fully.
I want to try this but would love to add blueberries. Do you think adding fresh blueberries to the batter would work?
It should! You may want to coat them in a Tablespoon or two of flour first because this is a moist cake to start with and they will release some juice while baking.
i looovee butter! and this is a delicious recipe that brings out a tangy yet buttery flavor!
The perfect combination!
Love this cake.
Yay! It’s a fun one for summer.
Any tips for high altitude folks ? Would love to try this!
I don’t have a lot of experience baking in high altitudes, but it looks like you would add an extra 1/2 cup of flour and reduce the sugar by a couple of tablespoons.
This is an awesome cake with just the right amount of lemon flavor. I liked it even more cold from the fridge.
Mmmm! Now I wish I had a piece of cold lemon cake for breakfast this morning!
I made this with GF flour. I used a thermometer to test for doneness.
It really turned out great. Our guests requested the recipe.
I did add a lot more lemon juice, but I didn’t measure it.
A keeper recipe for sure!
I am so glad it was a hit!
This was very good. I made as directed with the exception of using all fresh lemon zest and juice ( from 5 lemons) rather than using water and lemon extract. I will make this again.
I’ll bet that was fabulous! I am glad you liked it!
I appreciate that you list the ingredients needed in each step as cooking. However, I followed that, and did not realize that the cake batter calls for lemon extract, which is not listed in the recipe steps. Made my cake without the lemon extract. Sad.
It’s there in step 5, but I could see how it might be easy to miss. I am sure it’s still good without it, just a little less lemon punch.
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?
I am sure it would. I haven’t tried it with this cake specifically, but I have used it with success with similar recipes.