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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
2 eggs, lightly beaten |
1/2 cup sour cream |
1 1/4 cups butter or 1 1/4 cups margarine, divided |
2 tablespoons butter or 2 tablespoons margarine, divided |
3/4 cup water |
2 tablespoons water |
2 teaspoons lemon rind, grated |
1 tablespoon lemon extract |
2 tablespoons lemon juice, fresh |
1/4 cup milk |
2 teaspoons milk |
1 teaspoon lemon extract |
3 cups powdered sugar, sifted |
Directions:
1. Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
2. 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.
3. 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.
4. 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.
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