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My review
Lemon-Zucchini Texas Sheet Cake
1
AFGRANDMA
"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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Ingredients
1 h servings 363Original recipe yields 24 servings (1 15-1/2x10-1/2-inch sheet cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-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.
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Footnotes
- 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
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Reviews
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Newest
3/29/2020
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...
3/30/2020
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.
3/26/2020
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...