Lemon Sheet Cake to “Zest” Up Your Dinner

I’ve tried this and also versions with both grapefruit and oranges. It will give your dinner a “kick.”

Be creative during this time. Let the teenagers and your little ones take a shot at seeing what they can come up with.
For Cake:

  • 3/4 cups unsalted butter
  • 1/2 cup lemon juice
  • 2 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

For Icing:

  • 1/2 cup unsalted butter
  • 8oz softened cream cheese
  • 4 cups powdered sugar
  • 3-4 tablespoons lemon juice
  • lemon zest

For Cake:

  1. Preheat oven to 350

2. 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.

3. Pour into greased jelly roll pan and bake 15 minutes or until tester inserted into center of cake comes out clean. (Or for a thicker cake bake in a 9×13″ pan for 25-30 minutes)

For Frosting:

  1. In a mixing bowl beat butter and cream cheese until light and fluffy. Mix in powdered sugar and 2 TBS lemon juice. If too thick, add more lemon juice and beat until fluffy.

2. Spread over cooled cake and top with lemon zest.