Lemon Zucchini Texas Sheet Cake
Description
This lemon zucchini Texas sheet cake recipe is bursting with lemon flavor, gets texture from shredded zucchini, and is topped with a cream cheese frosting.
Ingredients
•
2 cups white sugar
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2 cups shredded zucchini
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1 cup vegetable oil
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3 large eggs
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup lemon juice
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1 tablespoon lemon extract
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1 (8 ounce) package cream cheese, softened
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1/2 cup unsalted butter, softened
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1 teaspoon lemon extract
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4 1/2 cups powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.
2
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.
3
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.
4
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.
5
Spread frosting over cooled cake.