Lemon Texas Cake
Brighten up your dessert table with this irresistibly zesty Lemon Texas Cake, a citrusy twist on the classic sheet cake that’s as easy to make as it is delicious! Featuring a tender, moist crumb flavored with fresh lemon juice and sour cream, this cake is baked to perfection in just 25 minutes. The real showstopper, however, is the luscious lemon glaze—a silky mixture of melted butter, powdered sugar, and lemon zest—that seeps into the warm cake, adding an extra layer of tangy sweetness. Perfect for summer gatherings, celebrations, or weekday indulgence, this 9x13-inch lemon sheet cake serves 12 and is a breeze to whip up with everyday ingredients. Whether you’re a fan of simple homemade desserts or bold citrus flavors, this Lemon Texas Cake is sure to become your new favorite treat.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 0.25 cup fresh lemon juice
- 2 large eggs
- 0.5 cup sour cream
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 2 cups powdered sugar
- 0.25 cup fresh lemon juice (for glaze)
- 0.25 cup unsalted butter (for glaze)
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch sheet pan or cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
In a saucepan over medium heat, combine 1 cup of butter and 1 cup of water. Stir until the butter is fully melted, then remove from heat and stir in 1/4 cup of fresh lemon juice.
Pour the hot butter mixture into the dry ingredients and stir until combined.
In a separate small bowl, lightly beat the eggs with the sour cream. Add this mixture to the batter and stir until smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze by combining 1/4 cup of butter, 1/4 cup of fresh lemon juice, and lemon zest in a saucepan over low heat. Stir until the butter is melted, then whisk in the powdered sugar until smooth.
When the cake is finished baking, remove it from the oven and immediately pour the glaze evenly over the hot cake. Use a spatula to spread it if necessary.
Let the cake cool completely in the pan before slicing and serving.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 53.9 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
