It’s Memorial Day and I had a craving for a patriotic dessert, aka a cake with strawberries and blueberries. I found a recipe for a sheet cake and made a few modifications, primarily halving the recipe and adding lemon. I also skipped the frosting. The recipe below is the original proportions, but with the lemon (and its zest).
Lemon sheet cake
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| Memorial Day cake! |
Makes: 1 cake
Source: adapted from Eat Cake for Dinner
Ingredients
1 cup (2 sticks) unsalted butter
3/4 cup water
2 cups sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
Juice from 1 lemon (1/4 cup)
1 teaspoon lemon zest
1/2 cup nonfat Greek yogurt
Strawberries and blueberries
Directions
1. Preheat oven to 375 degrees F. Grease a 12″ x 18″ jelly roll pan.
2. Melt butter in a microwave-safe bowl and add water. Stir in sugar, flour, salt, and baking soda and mix until smooth.
3. Add eggs, vanilla, lemon juice and zest, and yogurt. Mix until blended. Pour the batter into the jelly roll pan. Bake for 20 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.
4. Allow to cool. Slice and top with strawberries and blueberries.
Kara Cooks and Eats 