Lemon Texas Sheet Cake
This Lemon Texas Sheet Cake tastes like the homemade version of the boxed cake, and it's incredible! Super moist with the perfect lemon-vanilla flavor, it's the perfect spring dessert!
Servings: 12 slices
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp salt
- 1 cup butter I use salted butter but you can use unsalted if you prefer
- 1 cup water
- 4 tbsp lemon juice
- ½ cup buttermilk
- 2 eggs
- 1 tsp baking soda
- 1 tbsp distilled white vinegar
- 1 ½ tsp vanilla extract
- 3 tsp lemon zest
For the icing:
- ½ cup butter I use salted butter but you can use unsalted if you prefer
- ¼ cup milk
- 4 cups powdered sugar
- 2 tsp vanilla bean paste you can also use vanilla extract
- ¼ tsp salt
Instructions
For the cake:
- Preheat oven to 375°. Grease and flour a 9×13 inch pan. In a large bowl combine the flour, sugar and salt.
- In a medium sauce pan, melt the butter. Add in the water and lemon juice and bring to a light boil, stirring frequently. Once boiling, pour over flour mixture, whisking well until combined.
- Add buttermilk, eggs, baking soda, vanilla distilled vinegar and lemon zest. Mix well.
- Bake about 28-30 minutes or until a toothpick inserted in the center comes out clean. When the cake is done, pull from the oven and let cool completely.
For the icing:
- Once the cake has cooled, make the frosting. In a medium saucepan combine the butter and milk and bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat. Beat in enough powdered sugar to make a spreading consistency. Whisk in the salt and vanilla and stir until smooth and creamy, not runny. Add more powdered sugar if needed.
- Pour the frosting over the cake and spread evenly on the top. I like to do this in the pan because the frosting is sort of runny but will set as it cools. Slice & enjoy!