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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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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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2020
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! I made no changes. Although I only made half the icing with 1 tsp lemon extract. I don't like a lot of icing if it is sweet. This amount of icing was perfect for us. THANK YOU FOR THE RECIPE, WE LOVE IT! Read More
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2020
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! I made no changes. Although I only made half the icing with 1 tsp lemon extract. I don't like a lot of icing if it is sweet. This amount of icing was perfect for us. THANK YOU FOR THE RECIPE, WE LOVE IT! Read More
(2)
Rating: 5 stars
03/26/2020
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 crispy around the edges, just fantastic. I chose not to frost it, just a sprinkle of icing sugar. Read More
(2)
Rating: 5 stars
03/31/2020
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. Read More
(1)
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Rating: 5 stars
04/13/2020
Made no changes in the original recipe. Next time might add a tad more lemon extract or even some lemon zest. Read More
Rating: 4 stars
02/20/2021
Need to make adjustments for high altitude. Read More
Rating: 5 stars
02/25/2021
My husband said this was the best cake I've ever made, so that was a ringing endorsement because I've made a few. I didn't have lemon extract so I added extra zest. We don't like lots of frosting so I made just enough for a glaze-like topping. The cake was gone in a couple of days and I've been asked to bake another soon. Read More
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Rating: 5 stars
04/14/2020
Excellent cake for Easter dinner! I had to make it in a Bundt cake pan since I made it during the Corona Pandemic and had limited refrigerator space for a sheet pan. The change worked perfectly and I had to bake it an additional 5 minutes. I frosted it with the yummy frosting, but only needed half of it. Read More
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