This bright, lemony sheet cake is easy to make and super light.
2 sticks unsalted butter, softened or room temperature
1/2 cup granulated sugar
zest and juice of one lemon
1 cup Just Jan's Meyer Lemon Curd
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups powdered sugar
juice of one lemon
2 Tbsp Just Jan's Meyer Lemon Curd (optional - I used it hoping for a creamier look however it didn't quite do that but it was yummy!) Preheat oven to 350 degrees.
Grease and line a 9x13 baking dish with parchment paper.
In a large bowl (stand mixer if you have one) combine butter & sugar and beat at medium speed until light in color. About 2+ minutes.
Add eggs, one at a time and beat until just combined. Add lemon zest, juice, vanilla and the lemon curd. Beat on low until combined.
In a medium bowl mix the flour, baking powder and salt. Add the dry ingredients to the wet and beat until mixed thoroughly.
Pour the batter into the prepared baking dish and bake for 20-25 minutes. (Depending on how hot your oven gets test it for doneness with a toothpick and if it comes out clean your done!) While the cake is still warm poke holes in it with a fork for the icing to slip into.
In a small bowl whisk the powdered sugar, lemon juice and lemon curd until smooth. If the mixture is too dry add a bit more sugar.
Using a spatula, spread the glaze over the cake making sure to get it in the fork holes.