Lemon Texas Sheet Cake

In a large mixing bowl, whisk together the flour, baking soda, sugar and salt.
Next, melt the unsalted butter in a medium saucepan.
Add the water and lemon juice to the melted butter, whisking together.
Bring this mixture to a boil over low to medium heat.
Once it reaches a boil, remove it from the heat and pour over your dry ingredients.
Then add the buttermilk, eggs, vanilla extract and lemon zest, mixing well 'til combined.
Finally, pour the batter evenly into your greased cake pan. You may have to spread it out a bit with a spatula, but don't overdo it. It'll be covered up with frosting after it's baked anyways.
Bake at 350ºF for 25-30 minutes, or 'til a toothpick or cake tester inserted into the center comes out clean. After it's done baking, allow it to cool for at least 10-15 minutes before spreading the frosting.
While the cake is baking, melt the salted butter in a medium saucepan.
Next, whisk the lemon juice into the butter and bring it to a boil over low to medium heat.
Once the butter mixture has reached a boil, remove it from the heat and whisk in lemon zest, powdered sugar and vanilla extract, mixing until smooth and creamy.
Pour the finished lemon frosting over the warm cake, spreading it all over until the entire cake is covered. Again, you may want to smooth it out with a spatula.
Once your lemon sheet cake has cooled, it's ready to slice, serve and enjoy!