This one comes from
The Recipe Rebel and was a summer favorite! A lighter version of our regular chocolate sheet cake!
- 1 cup salted butter (melted) let cool to room temperature
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- ½ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 2¼ cups all purpose flour (293 grams)
- 1 cup hot water
Frosting
- 3 cups powdered icing sugar
- ½ cup butter melted
- 2-3 tablespoons lemon juice
- 1 teaspoon vanilla
Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
Add milk, baking soda and vanilla and whisk until combined.
Zest and juice 2 lemons.
Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.
