Lemon Sheet Cake

Recipe From: Shae

I. LOVE. LEMON! I've already made this cake a couple of times as it tastes great and feeds a crowd.  The icing makes just a tad bit more than I prefer (even with the jelly roll pan size), but I just stored what I didn't use in the fridge. 

Here we just have a few pieces left from yesterday. Come on over before they are gone!

INGREDIENTS:

CAKE

3/4 cups unsalted butter

1/2 cup lemon juice

2 cups granulated sugar

1/2 cup plain Greek yogurt (or sour cream)

2 eggs

2 teaspoons vanilla

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 1/4 cups all purpose flour

ICING

1/2 cup unsalted butter

8oz softened cream cheese

4 cups powdered sugar

3-4 tablespoons lemon juice

lemon zest

DIRECTIONS:

Cake

Step 1

Preheat oven to 350

In a large saucepan melt butter over medium heat, stirring often. Turn off heat and whisk in lemon juice and sugar. Stir in yogurt, eggs, vanilla, and salt. Add baking powder, baking soda, cornstarch, and flour, mixing until well combined.

Pour into greased jelly roll pan and bake 15 minutes or until tester inserted into center of cake comes out clean. (Or for a thicker cake bake in a 9x13" pan for 25-30 minutes)

Frosting

Step 2

In a mixing bowl beat butter and cream cheese until light and fluffy. Mix in powdered sugar and 2 TBS lemon juice. If too thick, add more lemon juice and beat until fluffy.

Spread over cooled cake and top with lemon zest.