Lemon Texas Cake

"This is a very thin cake that is ready in no time at all. Originally published in a cookbook titled "Specialties of Indianapolis, Volume 2"...wonder why it is called Lemon Texas Cake instead of Lemon Indiana Cake? Regardless, it is a good lemon cake."
photo by katew photo by katew
photo by katew
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:




  • 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.

Questions & Replies

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  1. mandjregan
    I am an experienced cook and am in the middle of making this cake, but it makes no sense. I added the first set of ingredients in the mixer, and did the second set in a saucepan. The water (in the ingredients) is split up. I added 2 tablespoons in the mixture in saucepan, but where does the other 3/4 cups of water go? All the instructions said was to add water. so do I add 3/4 cups of water and 2 tablespoons? The same is true of the milk - recipe calls for 1/2 cup and two teaspoons of milk (listed separately). The directions just say "add milk" for the frosting directions. So do I add 1/2 cup AND two teaspoons to the frosting mixture? If all of the water goes in the batter and all of the milk goes in the frosting, they shouldn't be listed as separate ingredients. Can you please explain? Thank you.
  2. Engrossed
    Fabulous! This cake has the most velvety pleasing texture out of any cake I've ever made. I baked it in a large jellyroll pan as directed so it's ends up being a huge thin sheet cake. I wouldn't say it was super lemony but was light and sweet. The Icing was very sweet but wasn't so bad spread so thin across the large surface. I think blueberries would be the perfect addition to this. It would be lovely for a baby shower. Made for 1-2-3 hit wonders.
  3. 2Bleu
    Oh so moist! We halved the recipe and baked it in a 7x11 pan. The cake is so moist and nicely flavored but the icing was just a bit too sweet for our tastes. We still gave it 5 stars though, because the cake is fantastic. Next time we will simply dust it with a little powdered sugar and lemon peel. Thanks for posting such a wonderful treat. :)
  4. Angela M.
    This was unbelievable! I put in a little extra lemon juice. I was going to give some away and instead we ate it all!
  5. katew
    Divine and delicious !! So easy to do as well. I can see this becoming a staple as it is so quick to whip up and I always have lemons from my trees waiting to be used !!



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