Foodie Friday – Lemon sheet cake

Let’s get back to some recipes, shall we? I shared this picture once already, but since it’s been more than a month since I posted the recipe for the awesome chocolate Texas sheet cake on the left, I decided to post it again to show the yummy lemon sheet cake on the right. I made this cake for a work event back in December. It wasn’t quite as popular as the accompanying chocolate sheet cake, but I got some positive feedback on it as well. Especially from people who are big fans of lemony desserts. I think I undercooked the cake a bit (so beware of that if you try this recipe), but it had a great lemon flavor. Both the cake and the glaze were very tangy and tasty. And it will easily feed a crowd!

2 c flour
1 tsp baking soda
1/2 tsp salt
2 c sugar
2 eggs
1/2 c sour cream
22 Tbsp (1 1/4 c + 2 Tbsp) butter, divided
14 Tbsp (3/4 c + 2 Tbsp) water
Zest of 1 lemon (about 1 Tbsp)
1 Tbsp lemon extract
2 Tbsp lemon juice
1/4 c milk
2 tsp milk
1 tsp lemon extract
3 c powdered sugar

In a large bowl, beat together flour, baking soda, salt, sugar, eggs, and sour cream. Set aside. In a medium saucepan, bring 1 c butter, 3/4 c water, lemon zest, lemon extract, and lemon juice to a boil. Pour over the flour mixture and stir to combine. Pour the batter into a greased jellyroll pan (mine is 15x11x1″) and bake at 350 deg F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.

In a medium saucepan bring the remaining 1/4 cup plus 2 Tbsp butter, milk, and 1 tsp lemon extract to a boil. Remove from heat. Gradually add powdered sugar, stirring until the sugar is incorporated. If the mixture is lumpy (mine was), put the pan back on the burner over low heat for a few minutes, stirring frequently. Pour the frosting over the cake and let cool completely before slicing and serving. Enjoy!

Based on’s Lemon Texas Sheet Cake.