Wednesday, December 16, 2015

Lucious Lemon Sheet Cake

Queen of Clean Linda Cobb
This is the time of year when we are invited to lots of house parties and are asked to "bring a dish to pass". Deserts at this time of year are often chocolate, peppermint or very rich. How about taking something fresh, delicious and unexpected. This is a delicious and beautiful lemon cake. Made in a jelly roll pan, it is not your traditional thick cake. Everyone will enjoy a refreshing piece of this one. It's easy too! You may like it so much that you volunteer to bring desert!
• 1 cup unsalted butter
• 1/2 cup water
• 1/2 cup lemon juice
• 2 cups granulated sugar
• 2 cups all purpose flour
• 1/2 cup plain Greek yogurt (or sour cream)
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 6 tablespoons unsalted butter
• 6oz softened cream cheese
• 4 cups powdered sugar
• 3 tablespoons lemon juice
Preheat oven to 350
In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.
Pour into greased jelly roll pan and bake 15 minutes or until tester inserted into center of cake comes out clean.
While cake is baking make icing.
In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake. 
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