Lemon Texas Sheet Cake Recipe: A Bright, Buttery, Tangy Dessert
Lemon Texas Sheet Cake is a moist, buttery dessert infused with fresh lemon juice and zest for an irresistibly bright flavor. It is baked in a large sheet pan, making it ideal for feeding a crowd with minimal effort. A warm lemon glaze is poured over the freshly baked cake, soaking into the surface while creating a glossy, sweet finish. The result is a tender cake with vibrant citrus notes in every bite. Perfect for birthdays, summer parties, family dinners, holidays, and potlucks, this dessert combines simplicity with bakery-quality taste. Easy preparation and consistently delicious results make it a favorite for both beginner and experienced bakers.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- ½ cup unsalted butter
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 10×15-inch sheet pan.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- In a saucepan, combine butter and water. Heat until the butter melts and the mixture just begins to simmer.
- Pour the hot butter mixture into the dry ingredients and stir until smooth.
- Mix in eggs, sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour batter into the prepared sheet pan and spread evenly.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze by melting butter in a saucepan. Stir in lemon juice, zest, powdered sugar, vanilla, and salt until smooth.
- Immediately pour the warm glaze over the warm cake and spread evenly.
- Allow the cake to cool completely before slicing and serving.
Notes
- Fresh lemon juice provides the best flavor.
- Always use freshly grated lemon zest.
- Pour glaze while both cake and glaze are warm.
- Do not overmix the batter.
- Sour cream keeps the cake moist.
- Store covered to maintain freshness.
- Refrigerate leftovers during warm weather.
- Garnish with extra lemon zest for presentation.