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AMAZING White Texas Sheet Cake
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Red White and Blue Lemon Texas Sheet Cake

Decadent lemon sheet cake with an almond glaze and topped with fresh berries! A personal favorite of mine for all occasions!

Servings 30 slices

Ingredients

LEMON CAKE:

  • 2 C. flour
  • 2 C. sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 2 large eggs
  • 1/2 C. sour cream
  • lemon zest of 3 lemons
  • 1 tsp. vanilla extract
  • 1 C. butter cubed
  • 1 C. water

FROSTING:

  • 1/2 C. butter
  • 1/4 C. milk
  • 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 4 C. powdered sugar

Instructions

Instructions

  1. Preheat oven to 375 degrees and grease a rimmed cookie sheet (I used 2 quarter sheet pans for my photos, but I usually do a regular sized cookie sheet).
  2. In a large bowl, combine flour, sugar, baking powder and baking soda.
  3. In a small bowl, whisk together eggs, sour cream, lemon zest and vanilla extract until smooth.
  4. In a small sauce pan, add butter and water and bring to a boil. Then add to dry ingredients and stir to combine and then add in egg mixture and stir again. (Note: don't wash your butter sauce pan, you can use it to make the frosting.)
  5. Pour into pan and bake for 18-22 minutes or until and inserted toothpick comes out clean.

FROSTING:

  1. While the cake is baking make frosting. Add butter to your sauce pan (the same one you melted the other butter in) and milk. Bring to a boil. Pour into a bowl with vanilla extract, almond extract and powdered sugar. Whisk until smooth. Pour frosting over your cake right after you pull it out of the oven and spread smooth if needed! Eat warm or let cool. Top with red, white and blueberries! Happy 4th of July!

Recipe Notes

Depending on how large or small you cut the slices, you can feed more people!