White Texas Sourdough Sheet Cake

Preheat oven to 350ºF. Prepare a large half sheet pan with parchment paper or spray with non-stick cooking spray.

To a large bowl, combine flour, sugar, baking powder and salt. Whisk together and set aside.

To a separate, microwave safe bowl (or use a saucepan on the stove), melt the butter until just melted. Let cool until warm room temperature if needed. Add the eggs, one at a time, whisking until completely incorporated. Then add the sourdough discard and whisk until combined. Add the sour cream and almond extract. Whisk together. Lastly add the water and whisk until smooth.

Pour the liquid mixture on top of the flour mixture and stir until combined. The batter should be lump-free. Pour the batter into the middle of the prepared sheet pan and spread evenly to the edges. Bake for 20 minutes or until a toothpick is inserted in the center of the cake and it comes out clean with no batter left on it. If wet batter is on the toothpick, let it bake a little bit longer, checking frequently so as not to over-bake the cake.

While the cake bakes, make the icing. In a microwave safe bowl (or a saucepan on the stove), melt the butter. Add the milk, salt, almond extract and powdered sugar. Whisk together to form a smooth, liquid icing.

As soon as the cake comes out of the oven, pour the icing on top of the cake and spread evenly to all the edges of the cake. Let the glaze harden as the cake cools before topping with fresh fruit. Enjoy!