Topped with a lemony cream cheese frosting, this citrusy cake is the perfect balance between tangy and sweet.
Yields:
12
servings
Prep Time:
0
hours
25
mins
Cook Time:
1
hour
35
mins
Total Time:
2
hours
0
mins
Ingredients
Sheet Cake
Cooking spray
2 1/2
c.
all-purpose flour, spooned and leveled, plus more for pan
1
tsp.
baking powder
1/2
tsp.
baking soda
1/2
tsp.
Kosher salt
1/2
c.
Lemonade
2
tbsp.
lemon zest, plus more for garnish, plus 1/2 cup lemon juice
1 1/4
c.
granulated sugar
3
large eggs
2
tsp.
pure vanilla extract
3/4
c.
Duke’s mayonnaise
Lemon Cream Cheese Frosting
Crushed lemon drop candies, for garnish
Lemon Cream Cheese Frosting
6
oz.
cream cheese, at room temperature
1/4
c.
unsalted butter, at room temperature
3
c.
confectioners’ sugar
1
tbsp.
lemon zest
2
tbsp.
lemon juice
1/4
tsp.
Kosher salt
Directions
- Preheat oven to 350°F. Lightly grease and flour a 9-by-13-inch baking pan. Whisk together flour, baking powder, baking soda, and salt in a bowl. Combine lemonade, lemon zest, and juice in a separate bowl.
- Beat sugar, eggs, and vanilla on medium-high speed with an electric mixer until mixture is very light and ribbons form when beater is lifted, 2 to 4 minutes. Reduce speed to low, add mayonnaise, and beat just until combined. Beat in flour mixture and lemonade mixture alternately, beginning and ending with flour mixture, just until incorporated. Transfer to prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 32 to 35 minutes. Cool completely on a wire rack.
- Transfer to a serving platter and frost with Lemon Cream Cheese Frosting. Garnish with lemon zest and lemon drop candies.
- Make the frosting. Beat cream cheese and butter on medium speed with an electric mixer until creamy and smooth, 1 to 2 mins. Gradually add confectioners’ sugar, lemon zest, lemon juice, and kosher salt, beating until light and fluffy, 1 to 2 minutes. Makes 1 3/4 cups.
