Lemon Texas Sheet Cake With Raspberry Glaze - Guest Post by MiMi

     I have been enjoying the ease of making Texas sheet cakes lately.  I love that I can just pull the ingredients together last minute and get to work.  I don't have to take the time to let the ingredients come to room temperature.  I wanted to make something that would taste fresh for an outdoor barbecue.  Lemon and raspberry is a nice combination for summertime.  I used frozen raspberries, but you could use fresh raspberries if you have them.



 

    I had plenty of lemons and raspberries left to make an ice cream to go with this.  What a refreshing summer dessert!

-MiMi

Yield: 1 13x18" cakeAuthor: Cooking With Carlee

Lemon Texas Sheet Cake

This Lemon Texas Sheet Cake is perfect for feeding a crowd. It pairs that citrus zing with sweet raspberries for a great result. Take it to your next BBQ, family reunion or potluck!

prep time: 15 MINScook time: 30 MINStotal time: 45 mins

INGREDIENTS:

Cake:

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups sugar
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1 cup butter
• 1 cup minus 2 T water
• 2 tsp lemon rind
• 2 T fresh lemon juce
• 1 1/3 tsp lemon extract

Icing:

• 6 T butter
• 1/3 cup milk
• 1 tsp lemon extract
• 3 cups powdered sugar
• 3/4 recipe raspberry glaze

INSTRUCTIONS

For the Cake:

1. Generously grease and flour a 15x10x1" jelly roll pan (MiMi used this sheet pan) and preheat the oven to 350 F.
2. In a large bowl whisk together flour, baking soda, salt, sugar, sour cream, lemon extract and eggs. Stir until completely combined.
3. Place butter, water, lemon rind, lemon juice in a medium sauce pan. Bring to a boil, stirring occasionally.
4. Add the hot butter mixture to the flour mixture and stir well. Pour into the prepared jelly roll pan.
5. Bake at 350 F for 20 minutes or until it tests done. Cool on a wire rack for 20 minutes while you make the icing.

For the icing:

1. Combine the butter, and milk in a sauce pan. Heat over medium heat until the butter is melted and the mixture just starts to boil. Remove from heat and stir in the lemon extract.
2. Gradually add the powdered sugar, stirring the mixture until it reaches a good consistency for spreading.
3. After the cake has cooled for 20 minutes, spread the warm icing on the cake. Let cool completely on a wire rack.
4. When ready to serve, spread the raspberry glaze over the cake. Slice and enjoy!

http://www.cookingwithcarlee.com/2015/07/lemon-texas-sheet-cake-with-raspberry.html

copyright: Cooking With Carlee, 2017

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