Lemon Sheet Cake is the BEST lemon cake...a super moist, homemade, Texas sheet cake recipe topped with a tangy lemon glaze. It's easy to make and it feeds a crowd!
For a fall twist on sheet cake, you'll also love this Caramel Apple Cake!
Well hello there, friends. Happy summer! And happy FIVE YEARS to Five Heart Home! That's right...today is Five Heart Home's 5th blogiversary! So what say we celebrate with a scrumptious, from-scratch, Lemon Sheet Cake?
Lemon Texas Sheet Cake
Y'all know what Texas sheet cake is, right? Traditionally, it's a giant slab of chocolate cake baked in a nice, big sheet pan. The batter is stirred together in a pot on the stove and, once the cake comes out of the oven, a glorious warm frosting is poured right over the cake. It's extremely sweet, moist, and decadent...and it's always a hit.
Personally, however, I've always been a bigger fan of white cake than chocolate cake. So years ago, I started making Vanilla Texas Sheet Cake Cupcakes. Those eventually morphed into a White Texas Sheet Cake. And just last month, I decided to give my tried-and-true recipe a lemon twist.
WHY DID I NEVER THINK TO MAKE LEMON TEXAS SHEET CAKE BEFORE?!?!
I adore lemon desserts, as evidenced by the fact that not too long ago I shared Lemon Fruit Dip and a Lemon Pound Cake. But wow. It's going to be really hard to top this Lemon Sheet Cake.
In fact, I took the remnants of this delicious lemon sheet cake to a pool party, and it was met with rave reviews. Everyone loved it, and for good reason. The cake itself is incredibly moist. The lemon flavor is prominent but not overpowering. And the tangy sweet glaze takes it over the top!
Ingredients
The ingredients for this lemon cake are pretty standard to most Texas sheet cakes. This version is simply infused with a big burst of lemon!
Here are a few notes on some of the most important ingredients in this recipe:
- Butter. No need to soften it as it's going to be melted in a big ol' pot.
- Lemon juice + lemon zest. Two large, juicy lemons yield approximately ½ cup of lemon juice and 2 tablespoons lemon zest. So you'll probably need three large lemons for this recipe...but I'd buy at least four, just in case. And while fresh-squeezed juice is hard to beat, if you decide to save time and opt for a bottle of pure, all-natural lemon juice (as opposed to lemon juice with additives), your cake will still turn out great.
- Sour cream + eggs. When you stir in the sour cream, it considerably cools down the warm batter. But just to be safe, I usually crack the eggs into a separate bowl and temper them (whisk them and then gradually stir in some of the warm batter). Then I scrape all of the tempered egg mixture into the pot and quickly stir it into the batter. This helps ensure that the eggs won't scramble when they hit the warm batter.
How to Make It
As for making this lemon cake, it really is a quick and easy recipe that basically involves melting butter in a pot and then stirring in the other ingredients.
- In a large pot set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil.
- Remove pot from the heat and allow the batter to cool for at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream, and lemon zest.
- Stir in the eggs until fully incorporated. However, just to be safe, I recommend tempering them first (see explanation under the "Ingredients" heading above).
- Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter and stir them in until all ingredients are well blended.
- Spread the batter into a greased sheet pan and bake until a toothpick tests done!
Once the cake comes out of the oven, simply pour a glaze of powdered sugar, fresh lemon juice, and lemon zest over the top.
Chill for a bit until the glaze is set, slice into squares, and enjoy!
I wish I could personally bake each and every one of you your very own Lemon Sheet Cake to show my appreciation. But since I can't, I hope y'all have a chance to make this recipe sometime yourself. And if you do, consider it my thank you for five wonderful years of Five Heart Home!
This blog...this job...this passion of mine wouldn't be possible without YOU. Thank you for reading and following and commenting and making my recipes, time and time again. I keep creating because y'all keep coming back. I had no idea what this little ol' blog would become in five short years, but I'm so glad it did.❤️
Tips, Tricks, & Equipment
- The sheet pan used for this recipe measures 18- by 13- inches with a 1-inch rim, commonly referred to a half sheet pan.
- The key to avoiding an overly-thick batter is to allow the butter mixture to cool down before stirring in the flour. I like to use a big wooden spoon.
- Pour the glaze over the top of the cake and immediately spread it into an even layer (an offset spatula makes this job easier). The layer of glaze will be thin, but it's sweet and tangy enough that that's all the cake needs!
- Cover any leftovers with plastic wrap (I prefer Press 'n Seal). Pull the plastic wrap taut and store the cake in the refrigerator. If you want to increase the odds that the plastic wrap doesn't stick to the glaze, use small pieces of lemon to garnish each slice of cake, as shown in the photos in this post. This will provide a higher "layer" that the plastic wrap can rest on without touching the glaze.
- If you have leftover lemon juice after zesting and juicing your lemons, you can always freeze it in 1-tablespoon portions in ice cube trays. Once frozen, pop the cubes out of the tray and store in a plastic zip-top bag in the freezer. Thaw as needed for future recipes.
More Lemon Treats
- Whole Wheat Lemon Blueberry Muffins
- Lemon Sugar Baked Donuts
- The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting
- Lemon Cooler Cookies
Lemon Sheet Cake
Ingredients
FOR THE CAKE:
- 1 ¼ cups (2 ½ sticks) salted butter
- 1 cup water
- ½ cup fresh lemon juice
- 2 ½ cups all-purpose flour
- 2 ½ cups sugar
- ⅔ cup sour cream
- 2 tablespoons lemon zest
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
FOR THE GLAZE:
- 3 ½ cups powdered sugar
- 6 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
- In a large pot set set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool for at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream, and lemon zest. Stir in the eggs until fully incorporated (temper them first if the batter is still hot). Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well blended.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before glazing.
- For the glaze, measure the powdered sugar into a bowl and stir in the lemon juice and zest until completely smooth. Add a bit more lemon juice if the glaze is too thick or a little more powdered sugar if it's too thin. Pour the glaze over the cooled cake and immediately spread into a thin, even layer. If desired, garnish the cake with small lemon pieces of lemon. Chill (uncovered) for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.
EQUIPMENT NEEDED
Video
Post originally published on June 1, 2018.
kelly bennett
Im a baker myself. Loved this cake , will be making it for the rest of my baking days!! Ty!
Valerie Radcliffe
Made two times for church functions. This cake is delicious, and makes a lot!🍋💕
Valerie Radcliffe
I made this cake for a community church dinner, and everyone loved it. Luckily, it makes a lot! I was just asked if I will make it again for this Sunday at our Lenten dinner at church. The texture is divine, and the flavor just can’t be beat! Thank you! 🍋💕😊
Valerie Radcliffe
This cake is delicious!! I brought it to a church dinner, and everyone could not get enough. Luckily, it makes a lot! Make this cake. You will not regret it! 🍋💕
Ryni
I am making the cake right now ( I need 2 layers for my triple layer cake), and the first batch of batter came out very thick, almost cookie dough consistency, as mentioned by previous reviewers. I made a minor adjustment for the 2nd batter batch and it came out the perfect consistency of the cake batter. Solution: let the butter/water/lemon juice mix cool a bit. The hot mix after addition of the flour basically makes a roux... Let it cool, and you will have the perfect batter.
Jerrie Denniston
I can't find the video for this lemon sheet cake. It says it is just before the recipe but the link isn't there. I love lemon anything and want to try this recipe but I would like to watch the video first.
Samantha at Five Heart Home
Hi Jerrie! The video is immediately above the recipe card. It looks like a horizontal photo except it has a triangular "play" button in the center. I hope it's showing up for you now!
Hope Whaley
I followed the recipe to the "T" and checked every ingredient. I too found the batter really thick and stiff. But I baked it for 18 mins and it turned out just awesome!! I took this to a church pot luck and it was devoured. Everybody loved it. I just love anything with lemon. A new favorite for a crowd. Thank you!!
Samantha at Five Heart Home
I'm so glad that this cake was a hit, Hope! The batter is definitely thicker than typical cake batter. But I'm happy to hear that you gave it a shot and your cake turned out great. 🙂
Kori
Fabulous cake. The batter smells amazing after it is all mixed. I had no problem with the consistency of the batter BUT I’m a spoon and scrape girl. Mine was thick but totally pourable. Thank you!!
Monica Newland
Same with me re: the thickness; no way it could be poured. I think the video is very misleading. I kept re-checking the recipe to see what I did wrong. In the oven now, so we'll see.
Samantha at Five Heart Home
I'm sorry your batter was too thick, but the video is not misleading...that's the consistency of the batter when the ingredients are measured correctly. Flour should be fluffed, spooned into the measuring cup, and leveled off. If it's packed down when scooped, too much will end up in the measuring cup and the batter (any batter) will be too thick.
Betty Ann Baer
My batter definitely did not pour. It cooked very bumpy, not smooth. I wondered if the liquid ingredients are correct.
Samantha at Five Heart Home
The measurements in the recipe are correct, Betty Ann. I'm sorry you had difficulties! You can watch the video just above the recipe to see how the batter should look before you pour it into the pan.
Lisa Edington
Made this cake for our church BBQ fundraiser and it was a HUGE hit! This one's a keeper. Thank you!
Samantha at Five Heart Home
You're welcome, Lisa...I'm so glad everyone enjoyed this cake. 🙂
Teresa Bowman
Can this be frozen before adding the glaze. If so should it be thawed before adding glaze?
Samantha at Five Heart Home
Hi, Teresa! Yes, I think you could tightly wrap and freeze this cake unglazed. But then I would definitely allow it to thaw before topping with the glaze.
Candi
I made this cake for the 4th of July and it was great! I kept it in the refrigerator and stayed moist.
Samantha at Five Heart Home
So happy to hear that it was a hit, Candi! 🙂
Marci
I made this today and my batter was very thick and I had to spread it in the pan instead of pouring it (as shown in the video). I wonder if I should have sifted my flour before measuring it? I'm waiting for the cake to cool to see how the texture and flavor are.
Samantha at Five Heart Home
Hi Marci! I never sift the flour for this recipe but I do fluff it and level it before measuring. This batter is thicker than a typical cake batter. However, if it was as thick as you described it (spreadable rather than pourable), you could add a little more sour cream or a small splash of milk to loosen it up. But hopefully your cake turned out anyway! 🙂
nicole caudill
I just whipped this up for a summer party this afternoon! But my batter is not like any other i have ever seen. Its thick almost like cookie dough but softer. I hope it turns out! Ill let you know!
Samantha at Five Heart Home
Hi, Nicole! Your description actually sounds about right. This cake batter is definitely a bit thicker than most. You can watch the video just above the recipe if you'd like a visual. At any rate, I hope your cake turned out and that everyone enjoyed it! 🙂
Mary
Hi! How long will this keep in the refrigerator? I'd like to make it in advance of a gathering I'm hosting. It looks AMAZING!
Samantha at Five Heart Home
You can definitely make this cake a day in advance, Mary. After that, the glaze might not look as "perfect," but the leftover cake will stay moist and remain delicious for up to a week or so. 🙂
Dennis
Your Lemon Texas Sheet Cake looks and sounds absolutely delightful for the summertime!
Samantha at Five Heart Home
I hope you enjoy it, Dennis!
PamG
Can this be made Gluten Free? I worry about what a starch-based flour will do when heated...but I was wondering if you've done it yet....
Samantha at Five Heart Home
Hi Pam! I'm so sorry that I can't offer any advice, but I've never tried making this recipe gluten-free.