Gluten Free Lemon Sheet Cake

• 1 stick of butter, melted
• 1/2 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 c. applesauce
• 1/2 c. Greek lemon yogurt
• Zest of 1 lemon
• 3 Tbsp. lemon juice (about 1 1/2 lemons)
• 1 Tbsp. orange juice
• 1/4 c. milk
• 2 eggs
• 3/4 tsp. baking soda
• 1 1/2 c. gluten free flour blend

Lemon Glaze

• 4 Tbsp. butter
• 6 Tbsp. coconut oil
• 1 - 2 Tbsp. lemon juice
• 2 - 3 Tbsp. milk (total liquid between milk and lemon juice should be 4 Tbsp.)
• 2 c. powdered sugar

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, applesauce, yogurt, lemon zest, lemon juice, orange juice, milk, and eggs. Next, whisk in the baking soda and flour. Pour batter into a greased jelly roll pan. Bake for 12-16 minutes, until an inserted toothpick comes out clean.
3. In a small saucepan, heat the butter, coconut oil, lemon juice, milk, and powdered sugar over low heat. Whisk until a thick glaze forms. Pour over the warm cake and quickly smooth out with an offset spatula.
4. Allow to cool before slicing- icing will set. Store leftovers in the fridge.