Name: Lemon-Zucchini Texas Sheet Cake
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: White sugar - 2 cups; Shredded zucchini - 2 cups; Vegetable oil - 1 cup; Eggs - 3 large; All-purpose flour - 2 ½ cups; Baking soda - 1 teaspoon; Baking powder - ¼ teaspoon; Salt - ¼ teaspoon; Lemon juice - ¼ cup; Lemon extract - 1 tablespoon; Cream cheese, softened - 1 (8 ounce) package; Unsalted butter, softened - ½ cup; Lemon extract - 1 teaspoon; Powdered sugar - 4 ½ cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Zucchini Texas Sheet Cake

1. White sugar - 2 cups

2. Shredded zucchini - 2 cups

3. Vegetable oil - 1 cup

4. Eggs - 3 large

5. All-purpose flour - 2 ½ cups

6. Baking soda - 1 teaspoon

7. Baking powder - ¼ teaspoon

8. Salt - ¼ teaspoon

9. Lemon juice - ¼ cup

10. Lemon extract - 1 tablespoon

11. Cream cheese, softened - 1 (8 ounce) package

12. Unsalted butter, softened - ½ cup

13. Lemon extract - 1 teaspoon

14. Powdered sugar - 4 ½ cups

How to cook deliciously - Lemon-Zucchini Texas Sheet Cake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.