But wait, why am I even making to-do lists? It’s quarantine time, yo. Our 2020 planners were the worst investment so far this year, amiright? I mean when was the last time you got within sneezing distance of someone you didn’t know while at the beach? I’m way too busy making sure my kids are not drowning, and trying to stop them from dumping bucketfuls of sand directly on top of my head. People take one look at the chaos and run in the opposite direction. (Why is it so impossible to remove sand from your scalp, even after a shower??) Facebook | Pinterest | Instagram Then melt some butter on the stove with the lemon juice and a bit of water. Combine it, then add in some sour cream and eggs. And that’s it! Sheet cakes are so fast. The batter is pretty thin, as you can see. Bake it up in a half sheet pan (18×12 inches). You can also make it in a 9×13 inch pan or a 10×15 inch pan, but you will have to adjust the bake times (it will take a bit longer). I like my cake nice and thin; that way there is a better ratio of cake to icing. There are two tools that make any lemon dessert way faster: a microplane grater and an electric juicer. They are both pretty inexpensive, and if you love making citrus desserts, they are totally worth the investment. I like to sift my powdered sugar. This is especially helpful if you have particularly clumpy powdered sugar. It’s much easier to whisk the glaze into a silky smooth texture if the powdered sugar is sifted. Whisk in that lemon juice and drizzle over your cooled cake. You will be tempted to cut into it right away, but wait! Let it set up for an hour or so. The glaze hardens and gets crackly and delicious. It is the BEST. This cake is great because it feeds a crowd! You know, for all the crowding we do these days, thanks Covid. But sunnier days are ahead! Tuck this recipe in your binder for when you’re having your next BBQ, or make it now and freeze some of it. That’s what I did! This cake freezes well, hallelujah!
