Description
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Ingredients
- 2 cups white sugar
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup lemon juice
- 1 tablespoon lemon extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon lemon extract
- 4 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2×10-1/2-inch sheet cake pan.
- Mix sugar
- zucchini
- oil
- and eggs together in a large bowl with an electric mixer. Combine flour
- baking soda
- baking powder
- and salt in another bowl. Add dry ingredients to sugar mixture and combine; don’t overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean
- 30 to 40 minutes. Remove from the oven and let cool completely
- 20 to 30 minutes.
- Meanwhile
- beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract
- then gradually beat in powdered sugar. Frost cooled cake.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 24