Lemon Sheet Cake

 

INGREDIENTS
FOR THE CAKE

1 1/4 cups (2 1/2 sticks) salted butter
1 cup water
1/2 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup sour cream
2 tablespoons lemon zest
2 eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon salt

FOR THE GLAZE

3 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest

INSTRUCTIONS

Preheat oven to 375 degrees
Grease a rimmed 18x13x1-inch half sheet pan with softened butter

In a large pot set over medium heat, melt the butter.  Add the water and the lemon juice, increase the heat, and bring to a boil.  Remove pot from the heat and allow to cool at least 5 minutes.  Then briskly stir in the flour until smooth, followed by the sugar, sour cream and lemon zest.  Stir in the eggs until fully incorporated.  Mix in the vanilla and lemon extract.  Then sprinkle the baking soda and salt over the top of the batter.  (Make sure there are no lumps) and stir them in until all ingredients are well blended.

Pour the batter into the prepared sheet pan and smooth the top.  Bake for 15 - 18 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Cool the cake completely before glazing.

FOR THE GLAZE, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth.  Add a bit more lemon juice if the glaze is too thick. or a little more powdered sugar if it is too thin.  Pour the glaze over the cooled cake and immediately spread a thin, even layer.  

Chill uncovered for at least 30 minutes to allow the glaze to set before slicing.  Cover tightly and refrigerate any leftovers.