Lemon-Zucchini Texas Sheet Cake recipe

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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 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 powdered sugar

Nutrition Info

363.3 calories
carbohydrate: 50.9 g
cholesterol: 43.7 mg
fat: 17 g
fiber: 0.5 g
protein: 3 g
saturatedFat: 6.1 g
servingSize: -
sodium: 146.9 mg
sugar: 40 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.

  2. Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine, don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.

  3. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.

  4. Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

Recipe Yield

1 15-1/2x10-1/2-inch sheet cake

Recipe Note

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

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