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Lemon-Zucchini Texas Sheet Cake
Lemon-Zucchini Texas Sheet Cake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Lemon zucchini Texas sheet cake with creamy cream cheese frosting.
Ingredients:
  • 2 cups shredded zucchini
  • 3 large eggs
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 tablespoon lemon extract
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon lemon extract
  • 4.5 cups powdered sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
  • Combine sugar, zucchini, oil, and eggs in a large bowl, then blend with an electric mixer. In a separate bowl, mix flour, baking soda, baking powder, and salt. Gently fold dry ingredients into the sugar mixture. Stir in lemon juice and lemon extract. Transfer the batter into the prepared pan.
  • Bake at stated temperature until golden and a toothpick comes out clean, about 30-40 minutes. Allow to cool fully for 20-30 minutes after removing from oven.
  • In a bowl, blend cream cheese and butter until smooth. Mix in lemon extract, then gradually add and mix in powdered sugar. Frost the cooled cake.

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