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Before you jump to Lemon Sheet Cake with Lemon Glaze recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily has marvelous benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get people to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically believe that healthy diets demand much work and will significantly change how they live and eat. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably pick out many food items out of habit. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. A great healthy option can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lemon sheet cake with lemon glaze recipe. You can cook lemon sheet cake with lemon glaze using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Lemon Sheet Cake with Lemon Glaze:

1. Get Cake Batter:
2. Prepare 2 cups + 2 tbsp. all purpose flour
3. Get 1/4 cup cornstarch
4. Prepare 1 1/2 tsp. baking powder
5. You need 1/2 tsp. baking soda
6. Prepare 1/2 tsp. salt
7. Take 4 tbsp. lemon zest (from 5-6 large lemons)
8. Get 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
9. Get 3/4 cup plain, full fat Greek yogurt, at room temperature
10. Provide 1/2 tsp. vanilla extract
11. Take 1 1/2 cup granulated sugar
12. You need 3/4 cup unsalted butter, softened to room temperature
13. Use 3 large eggs, at room temperature
14. You need 1 large egg yolk, at room temperature
15. Provide Lemon Glaze:
16. Prepare 2 cups confectioners sugar
17. You need 1/4 cup freshly squeezed lemon juice

Steps to make Lemon Sheet Cake with Lemon Glaze:

1. Preheat the oven to 325°F. Spray a 9x13" baking pan with non-stick baking spray and set it aside. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set that aside. In a small bowl or a measuring cup, whisk together the lemon juice, yogurt and vanilla extract and set it aside.
2. In a large bowl, use either a stand mixer fitted with a paddle attachment or a hand mixer to beat the sugar and lemon zest together on medium speed for about a minute, until the sugar has moistened and is fragrant. Then beat in the butter for 2-3 minutes, until the color lightens and it becomes fluffy. Add the eggs and egg yolk one at a time, beating between each addition. Scrape the sides of the bowl as needed.
3. On low speed, add in 1/3 of the flour mixture, mix until mostly combined, then mix in 1/2 of the yogurt mixture. Then another 1/3 of flour mixture mixed in, followed by the rest of the yogurt mixture. End with mixing in the remaining flour mixture until it's all just incorporated. Then transfer the batter to the pan and smooth it out.
4. Bake for 23-30 minutes, or until a toothpick inserted into the center comes out clean. While its baking, make the glaze. In a medium bowl, whisk together the confectioners sugar and lemon juice until smooth. It should be thick, but with a pourable consistency. Set it aside until the cake is done baking.
5. As soon as the cake is finished and you take it out of the oven, pour the glaze evenly over the hot cake and smooth it out gently. Then allow the cake to cool in the pan on a wire rack until cooled and the glaze has set (about a hour). Then slice it into squares with a sharp knife (for clean cuts, wipe the knife in between cuts). Store leftover cake tightly covered at room temperature.

The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different. This lemon sheet cake is incredibly soft, moist, and very delicious, even though it's completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Edible flowers are a simple, yet stunning addition to this bright and beautiful plate.

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