Lemon Sheet Cake
User Reviews
4.6
24 reviews
Excellent
Lemon Sheet Cake
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Lemon Sheet Cake - full of lemon flavor, this cake has a moist tender crumb with a lemon glaze.
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Ingredients
CAKE:
- 2 2 cups all-purpose flour
- 1 1 teaspoon baking soda
- ½ ½ teaspoon salt
- 2 2 cups sugar
- 2 2 eggs lightly beaten
- ½ ½ cup sour cream
- 1 1 cup butter softened
- ¾ ¾ cup water
- 2 2 teaspoons lemon rind grated
- 2 2 tablespoons lemon juice fresh
- 1 1 tablespoon lemon extract
FROSTING:
- 1/2 1/2 cup butter
- 1/4 1/4 cup milk
- 1 1 teaspoon lemon extract
- 4 4 cups powdered sugar sifted
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Instructions
- Preheat oven to 350 degrees. Grease and flour a 15 x 10 x 1 inch jellyroll pan.
- For the cake: Combine flour, baking soda, salt, sugar, eggs, and sour cream in a large bowl. Beat at medium speed until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into prepared pan.
- Bake at 350 degrees for 15-20 minutes or until a wooden pick inserted in the center comes out clean and cake is just starting to turn golden. Do not overbake! Cool in pan on a wire rack for about 10-20 minutes. Cake should still be warm when you frost it.
- For the frosting: Combine remaining 1/2 cup of butter, milk and 1 teaspoon lemon extract in saucepan; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Immediately spread frosting on top of warm cake. Let frosting set.
Notes
- I feel like this cake is better the second day because the frosting makes the cake even more moist.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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