About
Every day you wake up and can take a breath is a good day... and that's reason enough to celebrate! How shall we celebrate? With Good-Day Sheet Cake, of course! Each slice is moist, fluffy and vanilla-y. The pinch of citrusy lemon in both the cake and the creamy frosting brings even more sunshine to your day. So, even if your day is feeling a little cloudy, take a bite of Good-Day Sheet Cake! It'll make everything better in an instant!
Ingredients
- For the cake:
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 tablespoons Meyer lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/2 cup plain, fat free Greek yogurt, at room temperature
- 2 tablespoons Meyer lemon juice
- For the frosting:
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 2 tablespoons Meyer lemon zest
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon Meyer lemon juice
- 2 tablespoons milk
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Spray a 9x13-inch baking pan with nonstick spray.
Step 3 -Whisk together the cake flour, the baking powder, the baking soda, and 1/2 teaspoon of the salt in a medium bowl.
Step 4 -Beat 1/2 cup of the butter and the sugar in a large mixer bowl at medium speed until light and fluffy.
Step 5 -Beat in 2 tablespoons of the lemon zest and 1 teaspoon of the vanilla.
Step 6 -Add the eggs one at a time and beat until combined.
Step 7 -Combine the buttermilk, the yogurt, and 2 tablespoons of the Meyer lemon juice in a small bowl.
Step 8 -Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 3 additions of the buttermilk mixture, beginning and ending with the flour mixture.
Step 9 -Spoon the batter in the prepared baking pan, smoothing it out with an offset spatula.
Step 10 -Tap the pan sharply to reduce the air bubbles.
Step 11 -Bake until the top and the edges are golden and a toothpick inserted into the center comes out clean or with a few crumbs attached, about 25-27 minutes.
Step 12 -Allow the cake to cool completely in the pan on a wire rack.
Step 13 -Beat the remaining butter, the remaining salt, and the remaining lemon zest in a large mixer bowl on medium speed until light and fluffy.
Step 14 -Beat in the remaining vanilla.
Step 15 -Mix in the powdered sugar on low speed 1 cup at a time until incorporated, scraping down the bowl as needed.
Step 16 -Add the remaining lemon juice and the milk and mix on low speed until smooth.
Step 17 -Increase the speed to medium-high and beat until light and airy, about 1 minute.
Step 18 -Dollop the frosting on the completely cooled cake, and swirl with an offset spatula.
Step 19 -Chill the cake in the fridge for 20 minutes.
Step 20 -Slice and serve.
