Lemon Sheet Cake

I love sheet cakes in the summer because they bake up so quickly. I also had a special request from my dinner crew so this Lemon Sheet Cake went right to the top of the list of things to try. It was very good, kinda puckery yet sweet at the same time. We'll definitely keep this in our dessert rotation. Another nice idea for hot days, leftovers freeze beautifully-if you happen to have any:@)

It was a very rainy, overcast day... I thought the sprinkles might perk things up a bit:@)

I made half the recipe in a 9 x 13" sheet pan.

Stop by Cooking Classy for very detailed instructions and to see how beautifully she decorated her cake!

Lemon Sheet Cake-from Cooking Classy
2 C A/P flour
1/4 C cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C sugar
2 Tblsp lemon zest
3/4 C butter
4 large eggs
1 tsp vanilla
1/2 C buttermilk
1/2 C sour cream
2 Tblsp fresh lemon juice

Glaze:
3 1/4 C powdered sugar
1/3 C fresh lemon juice

1. Butter 18 x 13" sheet pan, dust with flour, shake out excess flour.
2. Mix flour, cornstarch, baking powder, baking soda, and salt, set aside.
3. In big mixing bowl beat sugar and lemon zest until fragrant. Add butter and whip until light and fluffy.
4. Add eggs one at a time, mixing well.
5. Mix in vanilla.
6. Whisk buttermilk, sour cream and lemon juice in separate bowl.
7. Alternate adding flour mixture and liquid mixture to the butter in mixing bowl. Beat only until combined.
8. Pour and spread batter into sheet pan.
9. Bake at 350 degrees for 22-25 minutes or until toothpick comes out clean.
10. Cool completely.
11. Whisk powdered sugar (I sifted mine first) and lemon juice until smooth. Pour over cake and spread to coat.

Have a sticky sweet happy day:@)