Lemon Sheet Cake

• servings: 20 servings
• active time: 20 minutes
• total time: 36 minutes

Ingredients

1 cup salted butter (melted) let cool to room temperature)

2 cups granulated sugar (400 grams)

2 large eggs

½ cup milk

1 teaspoon baking soda

1 teaspoon vanilla

zest of 2 lemons

¼ cup freshly squeezed lemon juice

2¼ cups all purpose flour (293 grams)

1 cup hot water

3 cups powdered icing sugar

½ cup butter melted

2-3 tablespoons lemon juice

1 teaspoon vanilla

Directions

Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.

In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.

Add milk, baking soda and vanilla and whisk until combined.

Zest and juice 2 lemons.

Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.

Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

In a medium bowl, combine sugar, butter, 2 tablespoons lemon juice and vanilla and whisk until combined. Add additional lemon juice to thin further if desired. Spread over cooled cake and let set before slicing. You can also toss it in the refrigerator to speed up the process!

Nutrition

• Calories: 331 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 53 mg
• Sodium: 174 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 0.4 g
• Total Sugars: 38 g
• Protein: 2 g