Lemon-Zucchini Texas Sheet Cake
Shredded zucchini lends texture to this easy Texas sheet cake, bursting with lemon flavor and topped with a sweet cream cheese frosting.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
A 15-1/2×10-1/2-inch sheet cake pan should be greased and floured.
In a sizable bowl, combine the sugar, zucchini oil, and eggs using an electric mixer.
In another bowl, mix the salt, baking soda, and baking powder.
Don’t overbeat the mixture before adding the dry ingredients.
Add the lemon extract and juice.
Pour into the ready-to-use pan.
Bake for 30 to 40 minutes in a preheated oven, or until golden brown and a toothpick inserted in the center comes out clean.
Take out of the oven and allow to cool for 20 to 30 minutes.
In the meantime, combine the cream cheese and butter for the frosting in a bowl.
Add the lemon extract first, then beat in the powdered sugar gradually.
ice cooled cake.
ArnoldGreg April 23, 2024
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