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Lemon Sheet Cake with Lemon Glaze
Lemon Sheet Cake with Lemon Glaze

Before you jump to Lemon Sheet Cake with Lemon Glaze recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is nowadays a great deal more popular than before and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. Although we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets demand a lot of work and will significantly change the way they live and eat. It is possible, though, to make several simple changes that can start to make a difference to our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably choose lots of food items out of habit. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One nutritious option that can give you a great start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lemon sheet cake with lemon glaze recipe. You can cook lemon sheet cake with lemon glaze using 17 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Lemon Sheet Cake with Lemon Glaze:
  1. Get Cake Batter:
  2. Take 2 cups + 2 tbsp. all purpose flour
  3. Prepare 1/4 cup cornstarch
  4. Prepare 1 1/2 tsp. baking powder
  5. Take 1/2 tsp. baking soda
  6. Prepare 1/2 tsp. salt
  7. Provide 4 tbsp. lemon zest (from 5-6 large lemons)
  8. You need 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
  9. You need 3/4 cup plain, full fat Greek yogurt, at room temperature
  10. Take 1/2 tsp. vanilla extract
  11. Provide 1 1/2 cup granulated sugar
  12. Provide 3/4 cup unsalted butter, softened to room temperature
  13. Get 3 large eggs, at room temperature
  14. Take 1 large egg yolk, at room temperature
  15. Take Lemon Glaze:
  16. You need 2 cups confectioners sugar
  17. Provide 1/4 cup freshly squeezed lemon juice
Steps to make Lemon Sheet Cake with Lemon Glaze:
  1. Preheat the oven to 325°F. Spray a 9x13" baking pan with non-stick baking spray and set it aside. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set that aside. In a small bowl or a measuring cup, whisk together the lemon juice, yogurt and vanilla extract and set it aside.
  2. In a large bowl, use either a stand mixer fitted with a paddle attachment or a hand mixer to beat the sugar and lemon zest together on medium speed for about a minute, until the sugar has moistened and is fragrant. Then beat in the butter for 2-3 minutes, until the color lightens and it becomes fluffy. Add the eggs and egg yolk one at a time, beating between each addition. Scrape the sides of the bowl as needed.
  3. On low speed, add in 1/3 of the flour mixture, mix until mostly combined, then mix in 1/2 of the yogurt mixture. Then another 1/3 of flour mixture mixed in, followed by the rest of the yogurt mixture. End with mixing in the remaining flour mixture until it's all just incorporated. Then transfer the batter to the pan and smooth it out.
  4. Bake for 23-30 minutes, or until a toothpick inserted into the center comes out clean. While its baking, make the glaze. In a medium bowl, whisk together the confectioners sugar and lemon juice until smooth. It should be thick, but with a pourable consistency. Set it aside until the cake is done baking.
  5. As soon as the cake is finished and you take it out of the oven, pour the glaze evenly over the hot cake and smooth it out gently. Then allow the cake to cool in the pan on a wire rack until cooled and the glaze has set (about a hour). Then slice it into squares with a sharp knife (for clean cuts, wipe the knife in between cuts). Store leftover cake tightly covered at room temperature.

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