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Lemon Texas Sheet Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12

Ingredients

**For the cake:**

  • 2 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • ½ tsp salt
  • 1 cup butter I prefer salted, but unsalted works too
  • 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 salted or unsalted
  • ¼ cup milk
  • 4 cups powdered sugar
  • 2 tsp vanilla bean paste or vanilla extract
  • ¼ tsp salt

Instructions

**For the cake:**

  • Preheat your oven to 375°F. Grease and flour a 9×13 inch pan.
  • In a big bowl, mix together the flour, sugar, and salt.
  • In a saucepan, melt the butter. Add water and lemon juice, bring it to a light boil, and pour it over the flour mixture. Whisk it all together until combined.
  • Add buttermilk, eggs, baking soda, vanilla, distilled vinegar, and lemon zest. Mix everything well.
  • Bake for about 28-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

**For the icing:**

  • Once the cake is cool, let's make the frosting. In a saucepan, combine butter and milk. Bring it to a gentle boil over medium heat, stirring constantly.
  • Remove from heat. Beat in enough powdered sugar to make a spreadable consistency. Whisk in the salt and vanilla until smooth and creamy. Add more powdered sugar if needed.
  • Pour the frosting over the cake and spread it evenly on top. I prefer doing this in the pan because the frosting is a bit runny but will set as it cools. Slice and enjoy the lemony goodness!