LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST
I love lemon and zucchini.....and together....delicious!!! Easy, fast and nutritious.....somewhat!!.....LOL
Provided by Doreen Fish
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Mix all cake ingredients on low speed for 3 minutes.
- 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
- 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
- 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
- 5. Frost cooled cake and garnish with lemon if desired.
LEMON FROSTED CARROT CAKE CUPCAKES
Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 53m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups.
- Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
- Combine the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups.
- Bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely.
- Top with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place.
- Lemon Cream Cheese Frosting: Combine cream cheese, butter, softened; and lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 45.3 g, Cholesterol 16.5 mg, Fat 8.6 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 130 mg, Sugar 33.5 g
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