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!
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 zest, and 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 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 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.