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Lemon-Zucchini Texas Sheet Cake

Rated as 5 out of 5 Stars

"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."
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1 h servings 363
Original recipe yields 24 servings (1 15-1/2x10-1/2-inch sheet cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Notes:
  • You can use vanilla extract instead of lemon extract in the frosting.
  • I baked mine for 38 minutes and it was perfect!

Nutrition Facts

Per Serving: 363 calories; 17 50.9 3 44 147 Full nutrition

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Read all reviews 3
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Loved this cake! I have been a chocolate fanatic all my life. Lately I have been wanting something different. Saw this recipe, and because it had zucchini I wanted to try it. It is so goooood...

Amazing. I would decrease the powdered sugar in the frosting to 4 cups. Kind of sweet. The card was moist and delicious!! Will bd one of my favorites.

Woohoo, I'm first. I made the cake exactly as per the recipe and my family was blown away. One person said it had the lovely flavor of lemon fruit loops:-) Super moist, soft and slightly cris...