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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
Sheet cakes are some of my all-time favorite desserts. They're a cinch to make (much easier than any layer cake) and are great for feeding a bunch of people! This pink lemonade sheet cake is such a delightful dessert for spring and summer. The cake portion is light and tender with a luscious lemony flavor, and the strawberry glaze is bright and fruity. The best part is, you just pour the glaze over the top of the cake so there's no need for any sort of decorating skills. I like to sprinkle the top with crushed freeze-dried strawberries, but you can leave them off if that's more your jam. This cake is easy to transport to any gathering you have on the calendar. Plus, it slices like a dream, straight out of the pan. Here are more lemon desserts and strawberry recipes to try next!
How do you store pink lemonade sheet cake?
Cover the pan tightly with plastic wrap or foil, and store the cake at room temperature. It will stay fresh for up to three days.
Can you freeze pink lemonade sheet cake?
Yes, but it's best to freeze this cake unglazed. To do so, bake the cake and let it completely cool. Wrap the cake in a layer of plastic, then a layer of foil, and freeze for up to three months. Let the cake thaw at room temperature before adding the glaze and freeze-dried strawberries on top.
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Ingredients
Cake
- Cooking spray
- 2 1/2 cups cake flour
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/4 cups granulated sugar
- 2 Tbsp. finely grated lemon zest, plus 1 tablespoon lemon juice
- 14 Tbsp. ( 1 3/4 sticks) salted butter, at room temperature
- 2 tsp. vanilla extract
- 1 1/4 cups whole milk, at room temperature
- 4 large egg whites, at room temperature
Glaze
- 1/2 cup seedless strawberry jelly
- 1 Tbsp. salted butter
- 3 cups powdered sugar
- 3 Tbsp. lemon juice
- Pink gel food coloring
- Crushed freeze-dried strawberries, for topping
Directions
- Step 1For the cake: Spray a 12-by-18-inch rimmed baking sheet with cooking spray. Preheat the oven to 350 ̊. Whisk the flour, baking powder and salt in a large bowl. In another large bowl, combine 1 cup granulated sugar and the lemon zest; rub the zest into the sugar using your fingertips until the zest is evenly distributed. Add the butter and vanilla and beat with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Step 2Reduce the mixer speed to low and beat the flour mixture into the butter mixture in 2 batches, alternating with the milk, beating until just combined.
- Step 3In a separate large bowl, beat the egg whites on medium-high speed until foamy. Add the lemon juice and remaining 1⁄4 cup granulated sugar and beat until glossy peaks form, 5 to 7 minutes. Fold the egg whites into the batter, then spread the batter evenly in the prepared pan.
- Step 4Bake until a toothpick inserted into the center of the cake comes out clean and the edges start pulling away from the pan, 20 to 25 minutes. Transfer to a rack and let the cake cool completely in the pan.
- Step 5For the glaze: Melt the jelly and butter together in a small saucepan over medium heat, stirring to combine. Pour into a large heatproof bowl. Add the powdered sugar and lemon juice and whisk until smooth and well combined. Tint light pink with gel food coloring, whisking until evenly pink. Pour the glaze on top of the cooled sheet cake and spread to the edges with an offset spatula. Let set at least 2 hours. Top with freeze-dried strawberries and slice into pieces.
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