2 cups FLOUR
1 teaspoon BAKING SODA
1/2 teaspoon SALT
2 cups SUGAR
1/2 cup SOUR CREAM
1 cup BUTTER
3/4 cup + 2 Tablespoons WATER
2 teaspoons LEMON ZEST
2 Tablespoons FRESH LEMON JUICE
1 Tablespoons LEMON EXTRACT
Preheat oven to 350 degrees. Grease and flour a 10x15 baking sheet.
In a large mixing bowl, combine flour, baking soda, salt and sugar. Add eggs and sour cream. Beat on medium until well combined.
In a medium saucepan, heat butter and water until boiling. Add zest, lemon juice and lemon extract. Stir and add to flour mixture. Mix well.
Pour into prepared pan. Bake for 18-22 minutes until a toothpick tests clean.
Cool completely before frosting with Lemon Cream Cheese Frosting. Serve with fresh berries if desired. Store covered in refrigerator.
You could easily make this in a 9x13 pan if that's all you have. Add 8-10 minutes to the baking time because you will have a thicker cake.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2017/03/lemon-sheet-cake/