Glazed Lemon Yogurt Sheet Cake

For 15 Servings (9X13-inch sheet cake), Glazed Lemon Yogurt Sheet Cake keeps the list centered on baking powder, baking soda and salt. Set aside about 53 minutes.

• Yield 15 Servings (9X13-inch sheet cake)
• Ready in 53 minutes
• Prep 18 minutes
• Cook 35 minutes

Ingredients

Cake

• 2 ¾ cups ( 391 g ) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons fresh lemon zest , from about 3 lemons
• 1 ¾ cups ( 371 g ) granulated sugar
• 4 large eggs
• ½ cup oil , coconut, canola, etc.
• ¼ cup ( 57 g ) no-sugar added applesauce
• 1 cup plain lowfat yogurt or plain Greek yogurt
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

Glaze

• 1 ½ cups ( 171 g ) powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1 tablespoon plain yogurt

Instructions

1. Preheat the oven to 325 degrees F. Grease a 9X13-inch baking pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, combine the lemon zest and sugar and lightly rub together with your fingers until well combined (this releases the oils in the zest and amplifies lemon flavor). Whisk in the eggs, oil, applesauce, yogurt, lemon juice and vanilla; mixing well.
4. Stir in the dry ingredients with a wooden spoon or spatula until just combined (don't overmix!).
5. Pour the batter into the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
6. While the cake is baking, whisk together the glaze ingredients until smooth and pourable (I use the full 2 tablespoons lemon juice but you might want to start with the lesser amount and add more, as needed, if you don't want your glaze quite as runny). Let the cake rest for 10 minutes after baking and then pour the glaze over the warm cake.
7. Serve warm, at room temperature or chilled. This cake, if well-covered, stays moist for several days.

Cool the layers before you stack them.