why make this recipe
Lemon Texas Sheet Cake is a delightful treat that brings a burst of citrus flavor to any gathering. Its light and fluffy texture, combined with a refreshing lemon glaze, makes it perfect for warm weather and celebrations. This cake is not only easy to make, but it also serves a crowd, making it an excellent choice for parties, picnics, or family gatherings. Plus, lemon is a natural mood booster, adding an uplifting vibe to your dessert table!
how to make Lemon Texas Sheet Cake
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Directions :
- Preheat the oven to 350°F (175°C) and grease a 13×18-inch baking sheet.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, lemon juice, lemon zest, and vanilla extract into the butter mixture.
- Combine the wet ingredients with the dry ingredients and mix until well blended.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar and lemon juice.
- Once the cake is done, remove it from the oven and let it cool. Drizzle the glaze over the cake before serving.
how to serve Lemon Texas Sheet Cake
You can serve Lemon Texas Sheet Cake at room temperature or chilled. Cut it into squares and place on a serving platter. For an extra touch, garnish with lemon slices or fresh berries. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
how to store Lemon Texas Sheet Cake
To store Lemon Texas Sheet Cake, let it cool completely after baking. Place it in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Be sure to cover it well to prevent it from drying out.
tips to make Lemon Texas Sheet Cake
- Make sure your butter is softened to room temperature for easy mixing.
- For extra lemon flavor, you can add more lemon zest or juice to the batter.
- Use fresh lemons for the best taste, especially for the glaze.
- Ensure the cake is fully cooled before adding the glaze to prevent it from melting away.
variation
If you want to switch things up, you can replace lemon with orange or lime to create a different citrus sheet cake. You can also add poppy seeds to the batter for a fun texture twist!
FAQs
Can I use a different type of milk?
Yes, you can use regular milk or any non-dairy milk as a substitute for buttermilk, but it may change the flavor slightly.
How long does it take to bake?
The cake typically bakes for 20-25 minutes, but you can check for doneness with a toothpick.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Just thaw it in the refrigerator before serving.
Lemon Texas Sheet Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 4 large eggs
- 1 cup buttermilk Can substitute with regular or non-dairy milk
- 0.25 cup fresh lemon juice Use fresh lemons for best flavor
- 2 tablespoons lemon zest Use zest from fresh lemons
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 13x18-inch baking sheet.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, lemon juice, lemon zest, and vanilla extract into the butter mixture.
- Combine the wet ingredients with the dry ingredients and mix until well blended.
- Pour the batter into the prepared baking sheet and spread evenly.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar and lemon juice.
- Once the cake is done, remove it from the oven and let it cool.
- Drizzle the glaze over the cake before serving.