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

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.