Lemon Yogurt Sheet Cake
Recipe: #24579
August 04, 2016
Categories: Desserts, Cakes, Lemon, Baby Shower, Easter, Fathers Day July 4th, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Yogurt, Kosher Dairy, more
"Lemon love!"
Ingredients
-
-
-
- FOR ICING
-
-
-
-
Nutritional
- Serving Size: 1 (87.6 g)
- Calories 310.7
- Total Fat - 11.6 g
- Saturated Fat - 7 g
- Cholesterol - 45.7 mg
- Sodium - 83.3 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 0.4 g
- Sugars - 43.3 g
- Protein - 2.3 g
- Calcium - 30.5 mg
- Iron - 0.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
TO MAKE THE CAKE
Step 2
In a large saucepan melt butter with water. Remove from heat and cool slightly. whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, cornstarch and the zest, mixing until completely combined.
Step 3
Pour into greased jelly roll pan and bake 15 minutes or until tester inserted into center of cake comes out clean.
TO MAKE THE ICING
Step 4
While cake is baking make icing. In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake.
Tips
- Jelly roll pan