Tuesday, February 20, 2018

Lemon Sheet Cake from Scratch

It has been cool here in Texas and when I saw this recipe, I thought of Spring time! I made this for a Bible study. It was excellent!
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Lemon Sheet Cake from Scratch

adapted from https://backforseconds.com


Cake

3/4 cups unsalted butter
1/2 cup lemon juice Beth used bottled
1 3/4 cups granulated sugar
1/2 cup plain Greek yogurt (or sour cream)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 1/4 cups all purpose flour

Frosting

1/2 cup butter
8 oz softened cream cheese
4 cups powdered sugar
4 tablespoons lemon juice
lemon zest


Cake

Preheat oven to 350.

In a large saucepan melt butter over medium heat, stirring often. Turn off heat and whisk in lemon juice and sugar. Stir in yogurt, eggs, vanilla, and salt. Add baking powder, baking soda, cornstarch, and flour, mixing until well combined.

Pour into greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of cake comes out clean. (Or for a thicker cake bake in a 9x13" pan for 25-30 minutes) Cool completely.

Frosting

In a mixing bowl beat butter and cream cheese until light and fluffy. Mix in powdered sugar, lemon zest and lemon juice.  Beat until fluffy.

Spread over cooled cake.






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