Cake:

2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 cup (2 sticks) butter
1 cup water
1 lemon, zested and juiced
1/2 cup buttermilk
2 eggs
1 tsp. lemon extract
5 drops yellow food coloring (optional)

Preheat oven to 375°F. Spray half-sheet pan (18x13x1-inch) with non-stick spray.

In mixer, stir together flour, sugar, salt, baking powder and baking soda.

In a saucepan, heat butter, water and lemon zest until it just starts to boil. Turn off heat.

In a separate bowl, stir together buttermilk, eggs, lemon extract, lemon juice and food coloring.

Add hot mixture and buttermilk mixture to mixer bowl and beat just until smooth, scraping the bowl a couple times.

Pour batter into prepared pan. Bake at 375°F for 20 to 25 minutes until cake springs back when touched. Remove from oven and place on cooling rack.

During the last 5 minutes of baking, prepare frosting.

Frosting:

4 cups powdered sugar
1/2 cup (1 stick) butter
1/4 cup water
5 drops yellow food coloring (optional)
1/2 teaspoon lemon extract
1 lemon, zested and juiced

Put powdered sugar in a clean mixing bowl. In a saucepan, heat butter and 1/4 cup water. Add food coloring, if desired. Pour hot mixture into powdered sugar. Add lemon extract, zest and juice of a lemon. Beat until smooth.

Spread frosting on hot cake when it comes out of the oven. Let cool completely. Cut into 20 pieces.

Submitted by: Janice Brown