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The Lemoniest Lemon Sheet Cake
Ingredients
  • subheading: FOR THE CAKE:
  • 2 cups plus 2 tablespoons (252g) all purpose flour*
  • ¼ cup (28g) cornstarch*
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) plain full-fat Greek yogurt, at room temperature*
  • ¼ cup (59ml) lemon juice, freshly squeezed
  • ½ teaspoon vanilla extract (or 1 teaspoon if using imitation vanilla flavoring)
  • 1 ½ cup (300g) granulated sugar
  • 4 tablespoons (about 20 grams) lemon zest (reduce to 3 tablespoons for a less strong lemon flavor)*
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • 3 large eggs, at room temperature
  • 1 egg yolk, at room temperature (freeze egg white for later use)
  • subheading: FOR THE GLAZE:
  • 2 cups (227g) powdered sugar
  • ¼ cup (59ml) lemon juice, freshly squeezed
  • subheading: FOR GARNISH (OPTIONAL):
  • Mixed Berries
  • Lemon slices
  • Mint leaves
Steps
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