Description
This Lemon Sheet Cake is perfect for a crowd! The soft, moist lemon cake is topped with a creamy and tart lemon icing that I could eat with a spoon!
Ingredients
Scale
Cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon zest
- 1 cup butter
- 1/2 cup water
- 1/2 cup fresh squeezed lemon juice
- 2 large eggs, lightly whisked
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
Icing:
- 1/2 cup butter
- 1/3 cup lemon juice
- 4 cups powdered sugar
Instructions
- Cake: Preheat the oven to 375°F. Coat a 15x10x1- inch pan (jelly roll pan) with nonstick spray.
- In a large bowl whisk together the flour, sugar, baking soda, salt, and lemon zest.
- Melt together the butter, water, and lemon juice in a medium saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Boil for 1 minute and remove the pan from the heat.
- Pour the hot butter mixture into the flour mixture and stir to combine. Add in the sour cream, eggs, and vanilla and stir until smooth.
- Pour the cake batter into the prepared pan.
- Bake for 20-25 minutes until the center is set, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15-20 minutes.
- Icing: Add your butter and lemon juice to a medium saucepan and cook over medium heat until the butter melts.
- Remove the pan from the heat and whisk in the powdered sugar until smooth.
- Pour the icing on top of the warm cake.
- Allow to cool completely before slicing and serving.
Notes
store airtight for up to 3 days
