Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • 2 eggs (lightly beaten)
  • ½ cup sour cream
  • 1 cup butter (softened)
  • ¾ cup water
  • 2 teaspoons lemon rind (grated)
  • 2 tablespoons lemon juice (fresh)
  • 1 tablespoon lemon extract
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon lemon extract
  • 4 cups powdered sugar (sifted)

Instruction

  • Preheat oven to 350 degrees. Grease and flour a 15 x 10 x 1 inch jellyroll pan.
  • For the cake: Combine flour, baking soda, salt, sugar, eggs, and sour cream in a large bowl. Beat at medium speed 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 prepared pan.
  • Bake at 350 degrees for 15-20 minutes or until a wooden pick inserted in the center comes out clean and cake is just starting to turn golden. Do not overbake! Cool in pan on a wire rack for about 10-20 minutes. Cake should still be warm when you frost it.
  • For the frosting: Combine remaining 1/2 cup of butter, milk and 1 teaspoon lemon extract in saucepan; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Immediately spread frosting on top of warm cake. Let frosting set.