lemon texas sheet cake recipe

Written ByJenny Smyth Posted on
lemon texas sheet cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best lemon texas sheet cake recipe

I’m so excited to share my favorite lemon Texas sheet cake recipe with you all. This classic dessert has been a staple in my household for years, and it’s a crowd-pleaser every time I make it.

The story behind this recipe is fascinating – it originated in the southern United States, where the warm climate and rich soil made it an ideal place for citrus fruits to thrive. The cake’s moist and fluffy texture, combined with the bright and tangy flavor of lemon, makes it a perfect treat for any occasion.

In my household, we love this cake because it’s easy to make and always gets devoured quickly. My kids can’t get enough of the sweet and sour taste, and my husband requests it for his birthday every year.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a snack, a dessert, or even as a brunch item paired with a cup of coffee or tea. Plus, the ingredients are readily available and affordable, making it a great option for busy families or large gatherings.

Another reason I adore this recipe is that it’s relatively healthy compared to other desserts – the lemon juice adds a burst of citrus flavor without adding extra sugar, and the buttermilk provides moisture without relying on heavy cream. I’ve even been known to make substitutions with almond milk or coconut milk to accommodate dietary restrictions.

With its rich history, versatility, and health benefits, I think this lemon Texas sheet cake recipe is an absolute must-try for anyone looking to level up their baking game.

Lemon Texas Sheet Cake

Lemon Texas Sheet Cake

4.7 from 1691 votes

A moist and tangy lemon sheet cake baked in a large pan and topped with a sweet lemon glaze. This dessert is perfect for feeding a crowd and offers a bright citrus flavor in every bite.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons fresh lemon juice

For the Lemon Glaze

1/2 cup unsalted butter
1/4 cup milk
2 tablespoons fresh lemon juice
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a 15×10-inch jelly roll pan with butter or nonstick spray to ensure the cake releases easily.
3In a large bowl, whisk together the flour, sugar, baking soda, and salt.
4Set the dry mixture aside while you prepare the wet ingredients.
5In a medium saucepan over medium heat, melt 1 cup of butter with 1 cup of water.
6Bring the mixture to a gentle boil, then remove it from the heat immediately to avoid burning the butter.
7Pour the hot butter mixture into the flour mixture and stir until just combined.
8The batter will be thin and smooth at this stage.
9In a small bowl, whisk together the eggs, buttermilk, vanilla extract, lemon zest, and lemon juice.
10Add this egg mixture to the batter and mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well incorporated.
11Pour the batter into the prepared pan and spread it evenly with a spatula.
12Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
13While the cake bakes, prepare the glaze.
14In the same saucepan, melt 1/2 cup butter over medium heat.
15Add the milk and lemon juice, then bring the mixture to a simmer, stirring occasionally.
16Remove the saucepan from the heat and whisk in the powdered sugar and vanilla extract until the glaze is smooth and free of lumps.
17Stir in the lemon zest for extra flavor.
18As soon as the cake comes out of the oven, pour the warm glaze evenly over the hot cake.
19Use a spatula to spread the glaze to the edges, allowing it to soak into the cake as it cools.
20Let the cake cool completely on a wire rack for about 30 minutes before slicing.
21The glaze will set into a soft, shiny topping that complements the tender crumb.

🔧Equipment

15×10-inch jelly roll pan
Large mixing bowl
Medium saucepan
Whisk
Electric mixer
Measuring cups and spoons
Zester or grater
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 180mg🌾Total Carbs: 44g🥦Dietary Fiber: 0g🍬Sugars: 33g🥩Protein: 3g

📝Notes

For a more intense lemon flavor, add an extra tablespoon of lemon zest to both the cake batter and the glaze. Store leftovers in an airtight container at room temperature for up to three days.

Watch Video Of How Lemon Texas Sheet Cake Works

I’ve found that this lemon Texas sheet cake recipe is always a hit at family gatherings or potlucks – everyone loves the sweet and tangy flavors combined with the moist texture.

One of my favorite things about this recipe is that it’s incredibly easy to store and reheat: simply wrap any leftovers tightly in plastic wrap or aluminum foil and keep them at room temperature for up to three days or freeze for up to two months.

When reheating, you can either thaw overnight in the fridge or reheat individual slices in the microwave for 10-15 seconds each.

❓ Frequently Asked Questions About Lemon Texas Sheet Cake

1. What is the difference between a Texas sheet cake and a regular cake?

The main difference is that Texas sheet cakes are typically baked in a large jelly roll pan and have a thin layer of frosting on top.

2. Can I use other types of citrus fruits instead of lemons?

While lemons are traditional in this recipe, you can experiment with other citrus fruits like limes or oranges for a different twist.

3. How do I ensure my cake doesn’t become too dense or dry?

Mix your wet ingredients separately from your dry ingredients to prevent overmixing, which can lead to a dense cake.

4. Can I make this recipe ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake.

5.

Similar Posts