Folks this Lemon Sour Cream Sheet Cake recipe has been around a bit…I have made it for church potlucks over the years and I am sure many others have made a variation or two themselves.
We all make the Chocolate Sheet Cake and you know the many variations of that wonderful cake. In fact, I think I have a couple recipes (at least in my recipes above.)
Which brings me to the Lemon Sheet Cake recipe today.
I was to bring the snack for our Sunday School class today and yesterday, after looking at my large supply of lemons and limes left over from my Cinco de Mayo cooking, I searched for my Lemon Sheet Cake recipe.
And then yesterday, between watching the Kentucky Derby and the KC Royals play baseball (they lost) :(…..I whipped up this moist lemon cake.
It really goes very fast if you have all your ingredients ready before hand. (It almost becomes a dump cake and I use a large sauce pan to mix up the batter.) Saves dirtying more dishes.
Today at church, I received several compliments and requests for the recipe, which seems to be the norm…it is that good.
My first thought was the recipe was already in my blog recipes, but then I realized this particular recipe was not listed. (OOPS)
I have Peanut Butter Sheet Cake, White Sheet Cake, Pineapple Sheet Cake, Pumpkin Sheet Cake, Apple Sheet Cake, …just to name a few.
So I have now remedied that situation.
If you need a new variation of your lemon sheet cake recipe, try this one….It includes sour cream which I believe makes this cake moist.
I promise you will love it.
Have a great and glorious day!
Hugs and Blessings Always.
“The Lord is at hand; do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus.”
Lemon Sheet Cake
- 2 1/2 sticks butter
- 1 cup water
- ½ cup fresh lemon juice (3 large lemons)
- 2 ½ cups flour
- 2 ½ cups sugar
- ⅔ cup sour cream
- 2 tbsp lemon zest
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 ¼ tsp baking soda
- ½ tsp salt
- 3 ½ cups Powdered Sugar
- 6 tbsp fresh lemon juice
- ¼ tsp lemon extract
- 1 tbsp lemon zest
- Set oven at 375 and use a sheet pan at least 18x13 inches.Melt the butter over medium heat in a large sauce pan (I use the pan to mix up the whole cake. (No sense in making more work by using a bowl too) LOL Add the water and the fresh lemon juice, (I used 3 large lemons but it will depend on size of lemons you use.) Bring to a boil and then turn off heat and let cool for at least 5 minutes. Start by adding dry ingredients; flour and sugar, and beat by hand until smooth.Add sour cream, beaten eggs, lemon zest, vanilla and lemon extract. (beating well after each addition) Finally add the baking soda and salt blending until there are no lumps.Pour the batter evenly into a sheet pan that has been sprayed with Pam. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cake comes out clean. (Do not overbake) Cool cake before adding glaze. Glaze: In small bowl, add powdered sugar and stir in the lemon juice beating until smooth.*Pour the glaze over the cooled cake spread to the edges of pan. Chill (uncovered) for at least 30 minutes to set the glaze.Garnish the cake with quartered lemon slices. Cover tightly and refrigerate any leftovers.*(Add more lemon juice if the glaze is too thick or a little more powdered sugar if it's too thin.)