10 Exotic Lemon Sheet Cake with Lemon Glaze fit for newbie.

Cooking is a type of art and there are several types of cooking that you could discover. You can end up being a chef or you can simply attempt to master the art of cooking excellent meals within your residence. Lots of jobs in the work environment employ cooks, prep-cooks and also managers that additionally supervise chefs. We hope this Lemon Sheet Cake with Lemon Glaze recipe can assist make you a much better cook.

You need to prepare Cake Batter:.
Prepare + 2 tbsp. all purpose flour.
Provide cornstarch.
You need to prepare baking powder.
You need to prepare baking soda.
Provide salt.
Use lemon zest (from 5-6 large lemons).
Prepare freshly squeezed lemon juice (from about 2 large lemons).
Prepare plain, full fat Greek yogurt, at room temperature.
You need to prepare vanilla extract.
Provide granulated sugar.
Provide unsalted butter, softened to room temperature.
Use large eggs, at room temperature.
Prepare large egg yolk, at room temperature.
Provide Lemon Glaze:.
Prepare confectioners sugar.
You need freshly squeezed lemon juice.

Short Tips:

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..
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..
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..
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..
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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