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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 Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. The overall economy is impacted by the number of individuals who are dealing with health conditions such as high blood pressure, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. People typically believe that healthy diets demand a lot of work and will significantly alter the way they live and eat. In reality, though, just making some small changes can positively impact daily eating habits.

You can obtain results without having to remove foods from your diet or make substantial changes at once. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

Evidently, it’s not difficult to start incorporating healthy eating into 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 achieve that.

The ingredients needed to cook Lemon Sheet Cake with Lemon Glaze:
  1. Take Cake Batter:
  2. Get + 2 tbsp. all purpose flour
  3. Prepare cornstarch
  4. You need baking powder
  5. Use baking soda
  6. Take salt
  7. Provide lemon zest (from 5-6 large lemons)
  8. Take freshly squeezed lemon juice (from about 2 large lemons)
  9. Take plain, full fat Greek yogurt, at room temperature
  10. Prepare vanilla extract
  11. Prepare granulated sugar
  12. Get unsalted butter, softened to room temperature
  13. Use large eggs, at room temperature
  14. Provide large egg yolk, at room temperature
  15. You need Lemon Glaze:
  16. Provide confectioners sugar
  17. Take 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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