Lemon Curd Sheet Cake

Ingredients

• 2 large eggs
• 200 g granulated sugar (1 cup)
• Zest of 2 lemons
• 3 tbsp lemon juice
• 100 ml vegetable oil (1/2 cup)
• 120 g plain yogurt (1/2 cup)
• 120 ml milk (1/2 cup)
• 2 tsp vanilla
• 220 g all-purpose flour (1 3/4 cups)
• 1.5 tsp baking powder
• 1/4 tsp salt
• 200 g lemon curd
• 2 tbsp lemon juice (for the curd)
• 115 g (1/2 cup) room temp butter (for the frosting)
• 250 g icing sugar (for the frosting)

Instructions

1. (stir together and microwave for 1 minute or until the sugar is dissolved)
2. (using a hand mixer or a spatula, beat together all the ingredients until smooth)
3. In a large bowl, whisk the eggs vigorously until foamy. Then add the granulated sugar, whisk for 1 - 2 minutes.
4. Add the vegetable oil, lemon juice, lemon zest, vanilla, and yogurt. Mix until well combined.
5. In a separate bowl, mix together the dry ingredients: flour, baking powder, and salt.
6. Alternate adding the dry ingredients and the milk to the egg-sugar mixture, beginning and ending with the flour. Making sure everything is incorporated before adding the next one. (Flour, Milk, Flour, Milk, Flour)
7. This batter is runny and thats okay (that's why it's super moissst!)
8. Pour the batter to an 8x8 pan lined with parchment or baking paper. Bake at 350F (180C) for 25-30 mins or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes then transfer to a wite rack to cool completely.
10. Before frosting, brush or drizzle the cake with the lemon simple syrup (optional)
11. Top with that luscious cream cheese frosting and Lemon Curd (recipe in comments).