Lemon Zucchini Texas Sheet Cake

This lemon zucchini Texas sheet cake recipe is bursting with lemon flavor, gets texture from shredded zucchini, and is topped with a cream cheese frosting.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 363 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon lemon extract
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 1 tablespoon lemon extract
• 3 large eggs
• 2 cups shredded zucchini
• 0.25 teaspoon salt
• 2.5 cups all-purpose flour
• 0.5 cup unsalted butter, softened
• 0.25 cup lemon juice
• 0.25 teaspoon baking powder
• 4.5 cups powdered sugar

Recipe Instructions

Step 1

Spread frosting over cooled cake.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.

Step 3

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.

Step 4

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.

Step 5

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.