Glazed Lemon Yogurt Sheet Cake

so good.  if you like lemon, this is the cake for you!

(you beat me to it, amy!)

Note: If you don't have applesauce or don't want to use it, just increase the oil amount to 3/4 cup instead of 1/2; (although it hasn't been tried, you could experiment adding more applesauce in place of the oil.)  Don't forget to zest the lemons before you juice them! Also, if you don't have a zester, you can use the small holes of a box grater to zest the lemon - just take care not shred too deep into the rind of the lemon...(the white part is bitter)!

INGREDIENTS:

Cake:
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon zest (from about 4-5 lemons)
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/2 cup oil (coconut, canola, etc.)
• 1/4 cup no-sugar added applesauce (see note above)
• 1 cup plain lowfat yogurt or plain Greek lowfat yogurt
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
Glaze:
• 1 1/2 cups powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1 tablespoon plain lowfat yogurt yogurt or plain Greek lowfat yogurt

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Grease a 9X13-inch baking pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine the lemon zest and sugar and lightly rub together with your fingers until well combined (this releases the oils in the zest and amplifies lemon flavor).  Do not skip that step!  Whisk in the eggs, oil, applesauce, yogurt, lemon juice, and vanilla; mixing well.
4. Stir in the dry ingredients with a wooden spoon or spatula until just combined; (don't overmix!)
5. Pour the batter into the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
6. While the cake is baking, whisk together the glaze ingredients until smooth and pourable (I use the full 2 tablespoons lemon juice but you might want to start with the lesser amount and add more as needed if you don't want your glaze quite as runny). Let the cake rest for 10 minutes after baking and then pour the glaze over the warm cake.
7. Serve warm, at room temperature, or chilled. This cake, if well-covered, stays moist for several days.

*www.melskitchencafe.com