Lemon – Lime Refrigerator Sheet Cake 1960

Refrigerator cakes became popular in the 1960s as a convenient and easy-to-make dessert that could be prepared in advance and chilled until serving.

This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Lemon – Lime Refrigerator Sheet Cake 1960

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 120 min Total Time 2 hrs 45 mins

Servings: 12 Calories: 3840

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1.5 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.5 cup Milk
• 2 large Eggs
• 2 tablespoon Lemon juice
• 2 tablespoon Lime juice
• 1 teaspoon Lemon zest
• 1 teaspoon Lime zest
• 1 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the melted butter, milk, eggs, lemon juice, lime juice, lemon zest, and lime zest. Mix until well combined.
3. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool completely.
6. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
7. Refrigerate for at least 2 hours before serving.
8. Cut into squares and serve chilled.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 30g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.