This post may contain affiliate links. Please see disclosure policy here.
Light, lemony and delicious, this Lemon Texas Sheet Cake is the perfect summer crowd pleaser.
Some of our other favorite sheet cakes include this White Almond Texas Sheet Cake, Chocolate Texas Sheet Cake and if you aren’t feeling a crowd, be sure and check out this Small Batch Chocolate Texas Sheet Cake.
One of my favorite dessert to take to any gathering is a Texas Sheet Cake. It is easy, feeds a lot and it is a sure crowd pleaser. But sometimes, I’m just not in the mood for chocolate and that is when this Lemon Texas Sheet Cake is perfect. Your lemon lovers are going to love you!
This light lemon cake is perfect and the sweet and tangy lemon glaze on top is my favorite part. And this sheet cake feeds a crowd too!
I love lemon, which is evident by the number of lemon recipes here on the blog. Sometimes I like to get fancy with my cakes like with this Lemon Cream Cake or Lemon Berry Cake. But when I want to keep it simple and delicious this lemon sheet cake is perfect.
How to Make Lemon Texas Sheet Cake
- Preheat oven to 350 degrees F.
- Grease a 18 x 13 x 1 inch sheet pan.
- Combine sugar, butter and lemon zest in the bowl of a stand mixer and beat until light and fluffy.
- Add in eggs and extract.
- Combine buttermilk, sour cream and lemon juice.
- Combine dry ingredients including flour, baking soda and salt.
- Alternate adding dry and wet ingredients to butter mixture, 1/3 of the mixture at a time, ending with flour mixture.
- Pour mixture into prepared pan.
- Bake for 15-20 minutes or until toothpick comes out clean.
- Cool the cake before frosting.
Lemon Texas Sheet Cake Frosting
- In a bowl combine powdered sugar, lemon juice and lemon zest.
- Spread frosting smoothly over cake.
- Allow frosting to set up.
- Cut cake into pieces using a plastic disposable knife for the smoothest cuts.
- Garnish each square with a slice of lemon.
How to Store Lemon Sheet Cake
This cake does not need to be refrigerated and can be stored covered at room temperature. I think the lemon flavor is even better with this cake the second day. Refrigerating cake can actually dry it out when you are baking from scratch.
This is the perfect cake for a crowd, you can cut the pieces as big or small as you need to feed everyone.
In addition to lemon slices you can garnish the cake with fresh berries. Be sure and serve immediately after garnishing as the berries can bleed into the frosting.
For all my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Be sure and follow me over on You Tube for weekly cooking demos
Lemon Texas Sheet Cake Recipe
Lemon Texas Sheet Cake
Ingredients
Cake
- 1 cup butter salted
- 2 cups sugar
- 2 Tbsp lemon zest
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 4 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Lemon Glaze
- 3 1/2 cups powdered sugar
- 1 Tbsp lemon zest
- 1/3 cup lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease a 18 x 13 x 1 inch pan.
- In the mixing bowl of a stand mixer, combine sugar, butter and 2 Tbsp lemon zest.
- Mix until light and fluffy
- In a bowl combine buttermilk, sour cream, eggs, lemon juice and extracts
- In another bowl combine flour, baking soda and salt.
- Beginning and ending with 1/3 of flour mixture, alternate adding wet and dry ingredients to butter/sugar mixture.
- Mix just until combined, don't over mix.
- Pour mixture into prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool cake completely.
Lemon Glaze
- Combine sugar, lemon juice and lemon zest.
- Frost cooled cake.
- Garnish with lemon slices or strawberries.
Recommended Products
Nutrition Facts:
Barbara Taylor says
Awesome cake
Made it with King Arthur Gluten Free
Flour
Everyone loves it
Very moist and Delicious