Lemon Zucchini Texas Sheet Cake

Servings:

This super lemon zucchini Texas sheet cake recipe was given to me by my awesome cousin, Laurie Greene-Collins. This is the moistest cake ever. Lemon adds an extra touch of yum.

Prep
20 min
Cook
27 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.
  2. 2 Beat sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer until well combined. Combine flour, baking soda, baking powder, and salt in a separate bowl; beat into zucchini mixture until just incorporated. Stir in lemon juice and 1 tablespoon lemon extract. Pour into the prepared baking sheet.
  3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into center comes out clean, 30 to 40 minutes. Cool completely, 20 to 30 minutes.
  4. 4 Beat cream cheese and butter together in a medium bowl until well combined; beat in 1 teaspoon lemon extract, then gradually beat in confectioners' sugar, a little at a time, until incorporated.
  5. 5 Spread frosting over cooled cake.

Nutrition per serving

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