• Preheat the oven to 350° Fahrenheit. Cover a 13x18 inch baking sheet with parchment paper.

Making The Batter

• Beat butter and sugar in a large bowl with an electric mixer (or stand mixer) for about 5 minutes. Scrape the sides of the bowl with a spatula. Add the zest of 3 lemons and the juice of 1 lemon to the batter.
• One by one add the eggs to the batter. Once the eggs have been fully incorporated, add the flour, baking powder, and the dash of salt. Continue to beat on medium speed until the batter is thick and creamy.
• Spoon the batter onto the prepared baking sheet spread it evenly. and bake for 20 minutes. Use a wooden toothpick to check for doneness.
• Allow the cake to cool. While the cake is cooling, use the back of a wodden spoon to poke several small holes into the cake (this will allow the glaze to seep through and make the cake extra moist).

Glazing The Cake

• Combine 3 tablespoons of lemon juice and two cups of powdered sugar.

  Whisk until the glaze has a smooth and creamy consisteny.
• Spoon the glaze onto the sheet cake and use a knife or icing spatula to spread the glaze evenly across the cake. Allow the glaze to harden before serving.