Pink Lemonade Sheet Cake Recipe

This Pink Lemonade Sheet Cake is a moist and fluffy recipe, which is made with fresh lemon zest and strawberry jelly. It’s the perfect dessert for potlucks and parties, ready in about 45 minutes, plus cooling and setting time.

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Pink Lemonade Sheet Cake Recipe Ingredients

For the 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

For the 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

How To Make Pink Lemonade Sheet Cake

1. Prep oven and dry mix: Preheat the oven to 350°F. Spray a 12×18-inch rimmed baking sheet with cooking spray. In a large bowl, whisk together the cake flour, baking powder, and salt.
2. Make the batter base: In another large bowl, combine 1 cup of the granulated sugar and the lemon zest. Use your fingertips to rub the zest into the sugar until fragrant. Add the room-temperature butter and vanilla and beat with an electric mixer on medium-high speed for about 3 minutes until light and fluffy.
3. Combine wet and dry: Reduce the mixer speed to low. Add the flour mixture in two batches, alternating with the milk, and beat until just combined.
4. Whip and fold egg whites: In a separate large, clean bowl, beat the egg whites on medium-high speed until foamy. Add the lemon juice and the remaining 1/4 cup of granulated sugar and continue to beat until glossy, stiff peaks form, about 5 to 7 minutes. Gently fold the whipped egg whites into the cake batter.
5. Bake and cool: Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake cool completely in the pan.
6. Make the pink glaze: In a small saucepan over medium heat, melt the strawberry jelly and butter together, stirring to combine. Pour the mixture into a large heatproof bowl. Add the powdered sugar and lemon juice and whisk until smooth. Stir in a few drops of pink gel food coloring until you reach your desired shade.
7. Glaze and serve: Pour the glaze over the cooled sheet cake and use an offset spatula to spread it evenly to the edges. Let the glaze set for at least 2 hours. Top with crushed freeze-dried strawberries before slicing and serving.

Recipe Tips

• How do you get a light and fluffy cake? The two secrets are using room temperature ingredients (butter, milk, egg whites) which combine more easily, and gently folding in the whipped egg whites at the end, which incorporates air and makes the cake incredibly light.
• Why rub the lemon zest into the sugar? This simple step is a baker’s trick that releases the natural oils from the lemon zest, infusing the sugar with a much more intense and fragrant lemon flavor.
• Can I use a different pan size? Yes, but a 12×18-inch pan is a large “half sheet” pan. If you use a standard 9×13-inch pan, the cake will be much thicker and will require a longer baking time. Start checking for doneness around the 35-minute mark.
• Why use cake flour? Cake flour has a lower protein content than all-purpose flour, which results in a finer, more tender, and delicate crumb that’s perfect for this light and airy cake.

What To Serve With Pink Lemonade Sheet Cake

This sweet, tangy, and fruity sheet cake is a complete treat on its own. It’s perfect for parties, potlucks, and bake sales. It pairs wonderfully with a simple cup of tea or a cold glass of milk.

How To Store Pink Lemonade Sheet Cake

• Store: The cake can be stored, covered, at room temperature for up to 3 days. If your kitchen is very warm, you can store it in the refrigerator. The glaze will be firmer when chilled; let it sit at room temperature for 20 minutes before serving.

Pink Lemonade Sheet Cake Nutrition Facts

• Serving: 1 slice (1/24th of cake)
• Calories: 345 kcal
• Carbohydrates: 55g
• Protein: 3g
• Fat: 13g
• Saturated Fat: 8g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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