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
GLAZE
- 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.)
