Lemon Texas Cake
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups sugar ⓘ
- 2 eggs, lightly beaten ⓘ
- 1/2 cup sour cream ⓘ
- 1 1/4 cups butter or 1 1/4 cups margarine, divided
- 2 tablespoons butter or 2 tablespoons margarine, divided ⓘ
- 3/4 cup water ⓘ
- 2 tablespoons water ⓘ
- 2 teaspoons lemon rind, grated ⓘ
- 1 tablespoon lemon extract ⓘ
- 2 tablespoons lemon juice, fresh ⓘ
- 1/4 cup milk ⓘ
Instructions
- Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Combine remaining 1/4 cup plus 2 tbsp of butter, milk and 1 tsp lemon extract in saucepna; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on a wire rack.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).