Lemon Yogurt Sheet Cake

28
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Lemon love!"

Original recipe yields 28 servings
OK
  • 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 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 & Variations


  • Jelly roll pan

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