Lemon Sheet Cake from Scratch
Print recipe
| Serves | 28 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
You will not find a box mix that can rival this Lemon Sheet Cake from Scratch! It is so moist and lemony and the cream cheese icing is incredible!!
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. | |