Lemon Zucchini Sheet Cake

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the cake from sticking, lightly coat a 15-1/2x10-1/2-inch sheet cake pan with butter or cooking spray and dust it with flour.

In a large mixing bowl, use an electric mixer to blend sugar, grated zucchini, oil, and eggs until well combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt until the dry ingredients are evenly distributed. Gradually add the dry ingredients to the sugar mixture, mixing until just combined; avoid overmixing. Introduce a hint of citrus flavor by incorporating lemon juice and lemon extract into the mixture. Pour the batter into the prepared pan.

Bake the cake in a preheated oven for 30 to 40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely, which should take 20 to 30 minutes.

Simultaneously, use a stand mixer or hand mixer to cream together softened cream cheese and butter in a bowl until smooth. Add a touch of citrus flavor by incorporating lemon extract, then gradually add powdered sugar to the mixture until it reaches your desired consistency. Once the cake is cooled, spread a layer of frosting over it to complete the dessert.