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 9×13-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.