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Lemon Yogurt Sheet Cake

Here's how you make Lemon Yogurt Sheet Cake
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  • Servings: 28
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 28 people.

Ingredients

The ingredients are:
  • 1 cup unsalted butter
  • 1/2 cup water
  • 1/2 cup lemon juice (preferably fresh or half fresh and bottled)
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 4 ounces Greek yogurt (plain or lemon flavored, or sour cream, 1/2 cup)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • Lemon zest (from 1 whole lemon)
  • FOR ICING
  • 6 tablespoons unsalted butter
  • 6 ounces cream cheese (softened)
  • 4 cups powdered sugar
  • 3 tablespoons fresh lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Jelly roll pan

We hope you enjoy this recipe!

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