It’s common for us to make this in addition to Texas sheet cake for gatherings, to have an alternative to chocolate. It also pairs well with vanilla ice cream.

Ingredients

  • 2 sticks margarine, softened
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 large eggs
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze

  • 3 1/2 cups powdered sugar
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice

Directions

  1. Preheat oven to 350°F. Grease an 18x13 sheet pan.
  2. In mixing bowl of stand mixer, combine margarine, sugar, and lemon zest. Beat on medium speed until light and fluffy.
  3. In a separate bowl, combine buttermilk, sour cream, eggs, lemon juice, vanilla extract, and lemon extract. Mix until well combined.
  4. In another bowl, combine flour, baking soda, and salt.
  5. Beginning and ending with the flour mixture, alternate adding the flour mixture and the buttermilk mixture to the margarine mixture. Mix until just combined, without overmixing.
  6. Pour batter into prepared sheet pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  7. While cake is baking, prepare glaze. In a mixing bowl, combine powdered sugar, lemon zest, and lemon juice. Mix until smooth.
  8. Once the cake is completely cool, pour glaze over the top and spread evenly with a spatula.
  9. Allow glaze to set before cutting into squares and serving.
  10. If desired, garnish with additional lemon slices or fresh strawberries before serving.