A twist on the traditional double chocolate Texas-style sheet cake, this Lemon Sheet cake is a lighter, fruitier version but just as delicious.
Preheat oven to 375 degrees. In a small sauce pan, melt butter with water over medium heat until butter has completely melted. Whisk together flour, baking soda, and salt. Add butter mixture to dry ingredients and mix with a hand mixer or whisk until completely combined and smooth.
Mix in vanilla, eggs, and greek yogurt. Pour into a greased jelly roll pan or 11x17 inch pan. Cook about 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
For the frosting, combine all ingredients and mix until smooth. Pour onto cooled cake. For best results allow the cake to set for at least 1 hour or overnight.