Best Lemon Sheet Cake with Lemon Buttercream
Lemon Texas Sheet Cake is a fluffy, moist cake that's tangy-sweet with a burst of citrusy flavor in every bite. It's like a slice of sunshine on a plate. Enjoy by yourself or for a crowd!
Ingredients
Lemon cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon lemon zest (2 lemons)
- ¾ cup lemon juice
- ¼ cup water
- 1 cup (2 sticks) unsalted butter
- ½ cup sour cream or Greek yogurt
- 2 large eggs
Lemon Buttercream
- ½ cup (1 stick) unsalted butter
- 4 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon lemon extract
- ¼ cup lemon juice
- ¼ cup sour cream or Greek yogurt
Instructions
Make the lemon sheet cake
- Preheat oven to 350 degrees. Prepare a half sheet pan (18x13x1) with parchment paper or nonstick cooking spray.
- In a large bowl with an electric mixer or stand mixer bowl, combine flour, granulated sugar, salt, and baking soda. Use your microplane/citrus grater to add 2 tbsp. lemon zest into the dry ingredients
- .In a small saucepan, add water, lemon juice, and two sticks of butter over medium heat until boiling.
- Pour the wet ingredients into your dry ingredients and mix until combined. Scraping down sides and bottom, as needed.
- Add sour cream and eggs, mixing well.
- Pour batter into the prepared sheet pan. Make sure it spreads to the edges. Bake for 18-20 minutes or the cake is slightly pulling away from the sides, is light brown and toothpick tests clean.
Lemon Buttercream
- Make the frosting while the cake is still warm. Melt butter in small saucepan.
- Combine 2 cups of powdered sugar, salt, sour cream, lemon juice, lemon extract, and butter in large bowl or stand mixer. Mix together until no lumps.
- Add the rest of the powdered sugar and mix until well combined.
- Spread frosting evenly over top of the cake, while it is still warm.
- Sprinkle extra lemon zest on top for even more lemon flavor and to make it pretty, if desired.
Did you try this recipe?Let us know how it was!