Lemon-Zucchini Texas Sheet Cake

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

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

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• 1 teaspoon lemon extract
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 1 tablespoon lemon extract
• ½ cup unsalted butter, softened
• ¼ cup lemon juice
• 3 large eggs
• 2 cups shredded zucchini
• 4 ½ cups powdered sugar

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.