Lucys Sheet Cake Recipes

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JUICY LUCY

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0



Juicy Lucy image

Steps:

  • Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING

This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 50m

Yield One 9-by-13-inch cake

Number Of Ingredients 15



Lemon Sheet Cake With Buttercream Frosting image

Steps:

  • Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  • In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  • With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  • Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  • Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 1/3 cups whole milk
1/4 cup fresh lemon juice
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners' sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice

LUCY'S SHEET CAKE RECIPE

Provided by GrammyD

Number Of Ingredients 18



Lucy's Sheet Cake Recipe image

Steps:

  • Cake: Sift first 4 ingredients together. Mix next 3 ingredients together and boil. Pour over sifted mixture and add final 3 ingredients. Pour in greased large cookie sheet. Bake for 15-20 minutes at 350 degrees. Icing: Boil first 3 ingredients. Remove from heat and mix in final 3. Pour over warm cake.

Cake:
2 cups flour
2 cups sugar
1/1 /2 teas baking soda
1/2 teas salt
2 sticks butter
4 tbls coco
1 cup water
1/2 cup buttermilk
2 eggs
1 teas vanilla
Icing:
1 stick butter
4 tbls coco
6 tbls buttermilk
1 lb powdered sugar
1 cup milk
dash vanilla

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