Lemon Texas Cake

in , , , on Thursday, December 1, 2011



At last, winter is over and it’s time to pull out the spring recipes! This one is just in time for Easter if you are looking for a delicious dessert.

Lemon Texas Cake puts a great spring twist on the conventional chocolate cake, Texas Sheet Cake.  I’m sure most of you are familiar with that cake but this lemon cake is just what we need this time of year as it starts to warm up a little!  It is a thin flat cake that can be put together quickly and baked quickly. 

I’m not sure how I came upon this recipe but like it just for the love of fruity cakes.  This cake is filled with lemon love in every single bite!  I love lemon flavored desserts and this one uses natural lemon juice.  None of the bottled stuff goes into this cake and it has even extra zing because of the grated lemon rind and lemon flavoring, topped with a great lemon frosting. 

The scent of lemon is in the air with this cake.  It won’t make you pucker up but, it will be the perfect end to a meal!  





Lemon Texas Cake

Ingredients:

2 cups flour
1 teaspoon baking soda
½ teaspoons salt
2 cups sugar
2 eggs, lightly beaten
½ cup sour cream
1¼ cups plus 2 tablespoons butter, divided
¾ cup plus 2 tablespoons water
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice (not the bottled stuff)
1 tablespoon lemon extract
¼ cup plus 2 teaspoons whole milk
1 teaspoon lemon extract
3 cups sifted powdered sugar

Method:

Combine first 6 ingredients in a large mixing bowl.
Beat at medium speed with electric mixer until blended.

Combine 1 cup butter and next 4 ingredients in medium saucepan.
Bring to a boil.
Add to flour mixture, stirring well.
Pour into greased and floured 15-by-10-by-1-inch jellyroll pan.

Bake at 350 degrees for 18-20 minutes or until wooden pick inserted in center comes out clean.
Be careful not to overbake!
Cool in pan on wire rack for 20 minutes.

Combine remaining ¼ cup plus 2 tablespoons butter, milk and 1 teaspoon lemon extract in saucepan.
Bring to a boil.
Remove from heat.
Gradually add sifted powdered sugar, stirring until mixture is spread consistency.
Spread frosting on top of cake.
Let cool completely in pan on wire rack.
Garnish each serving of cake with a sprig of fresh mint and/or a small piece of lemon peel.
Makes 24 servings.


Lemon Texas Cake is for big-time lemon lovers!





This entry was posted on Thursday, December 1, 2011 at 5:02 AM and is filed under , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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