Lemon Rum Sheet Cake



For the cake:
2 cups all-purpose flour
2 Tablespoons freshly grated lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup melted butter
1 cup water
1/2 cup Greek yogurt
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup heavy whipping cream, cold

For the syrup:
1/2 cup water
6 Tablespoons caster sugar
3 Tablespoons lemon juice
1 Tablespoon rum

For the frosting:
8 ounces cream cheese, room temperature
4 ounces mascarpone cheese, room temperature
3/4 cup confectioners' sugar
2 teaspoons lemon juice


Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix the flour, baking powder, sugar and salt. Add melted butter and beat with a hand mixer until smooth. Add the eggs, water, yogurt, and vanilla. Mix until well combined.

Spread the mixture into a greased 11x13" baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, make the lemon syrup, by boiling the water and the sugar together, then add the lemon juice. Boil for about 3 minutes. Remove from the heat. Let cool and mix with rum. Remove the cake from the oven and drizzle with the syrup. Leave to cool.

In a medium bowl, beat the cream cheese, mascarpone, lemon juice and confectioners' sugar until smooth. Stir in the whipped cream. Spread the frosting over the cake. Store in the refrigerator.

How to Serve it Up

Square Dessert Plate
Appetizer and Dessert Plate
Dessert Plate