Dessertscookiesandcups
Lemon Sheet Cake
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!
👥 20 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
Cake
2
: Preheat the oven to 375°F. Coat a 15x10x1- inch pan (jelly roll pan) with nonstick spray.
3
In a large bowl whisk together the flour, sugar, baking soda, salt, and lemon zest.
baking soda1 teaspoonlemon zest2 tablespoons
4
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.
butter1 cupcup butter1/2
5
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.
butter1 cupcup butter1/2large eggs, lightly whisked2
6
Pour the cake batter into the prepared pan.
7
Bake for ⏱️ 20-25 minutes until the center is set, or until a toothpick inserted in the center comes out clean.
8
Cool the cake in the pan for ⏱️ 15-20 minutes.
9
Icing
10
: Add your butter and lemon juice to a medium saucepan and cook over medium heat until the butter melts.
butter1 cupcup butter1/2
11
Remove the pan from the heat and whisk in the powdered sugar until smooth.
powdered sugar4 cups
12
Pour the icing on top of the warm cake.
13
Allow to cool completely before slicing and serving.
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