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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 The Meals You Pick To Eat Are Going To Effect Your Health.

Many people do not understand that the foods you select can either help you to be healthy or can negatively effect your health. Its also wise to realize that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you get from these fast food places are foods that are very unhealthy, loaded with fat and generally have little to no nourishment. This is why we are going to be going over the healthy foods that you should be ingesting that will have a beneficial effect on your health.

You have to remember your parents telling you to actually eat your vegetables, that is because this is extremely important for a healthy and balanced body. Potassium is one of the things that you will locate in various vegetables, and of course they also contain many different vitamins and minerals you will additionally need. One of the vegetables that can provide the potassium you will need is broccoli. You will also realize that a salad, made with spinach instead of lettuce, can provide your body with many more necessary nutrients.

If you decide that your health is important to you, you need to take these recommendations to heart. The pre packaged highly processed foods that you can find in any store is in addition not good for you and as an alternative you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let’s go back to lemon sheet cake with lemon glaze recipe. To cook lemon sheet cake with lemon glaze you only need 17 ingredients and 5 steps. Here is how you cook it.

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

The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different. This lemon sheet cake is incredibly soft, moist, and very delicious, even though it's completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Edible flowers are a simple, yet stunning addition to this bright and beautiful plate.

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