Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
20 mins
total:
1 hr
Servings:
24
Yield:
1 15-1/2x10-1/2-inch sheet cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

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

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  • 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.

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

363 calories; protein 3g; carbohydrates 50.9g; fat 17g; cholesterol 43.7mg; sodium 146.9mg. Full Nutrition
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