Lemon Sheet Cake with Lemon Cream Cheese Frosting
This easy Lemon Sheet Cake with Lemon Cream Cheese Frosting is made from scratch and better than a box mix! You will LOVE this moist, vibrant lemon dessert!
Ingredients
Cake
- 3/4 cup unsalted butter softened
- 1/2 cup fresh lemon juice
- 2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp corn starch
- 2 1/4 cup all purpose flour
Frosting
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 3 1/2 cup powdered sugar
- 3 tbsp lemon juice
- zest of one lemon
Instructions
Cake
- 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 lemon extracts, 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
- 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.