Step 1

Preheat oven to 350 F and grease a cookie sheet pan (13×18''). Set aside.

Step 2

In a medium bowl add the sugar and lemon zest, rubbing together with your fingers to help the zest become more fragrant. Add in the flour, baking soda and salt and whisk all together.

Step 3

Add in the eggs, sour cream, lemon juice and extracts and whisk together.

Step 4

Add butter and water to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to cake mixture.

Step 5

Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 10 minutes left before the cake is done baking, start the lemon glaze.

Step 6

Add butter and milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in lemon zest, juice and powdered sugar. I like to mix with electric beaters to make sure it's smooth.

Step 7

Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Allow to cool before cutting.