Bright and zesty lemon sheet cake topped with a luscious lemon glaze, perfect for parties and gatherings.

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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, milk, lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
In a small bowl, mix the powdered sugar and lemon juice to make the glaze, then pour over the cooled cake and spread evenly.

Use fresh lemon juice and zest for the best flavor.
Adjust the amount of lemon juice in the glaze to achieve your desired consistency.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.