Lemon Zucchini Texas Sheet Cake
Ingredients
- 2 cups white sugar
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- 1 tablespoon lemon extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon lemon extract
- 4 ½ cups confectioners' sugar
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.
- 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.
- 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.
- 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.
- Spread frosting over cooled cake.
Source
Original recipe: View Original