Bring Pink Lemonade Sheet Cake to Your Next Get-Together

Ree Drummond
pioneer woman pink lemonade sheet cake
Pink Lemonade Sheet Cake Is The Prettiest DessertRyan Liebe

Yields: 12 servings

Prep Time: 30 mins

Total Time: 3 hours

Ingredients

CAKE

  • Cooking spray

  • 2 1/2 c.

    cake flour

  • 1 tbsp.

    baking powder

  • 3/4 tsp.

    kosher salt

  • 1 1/4 c.

    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 c.

    whole milk, at room temperature

  • 4

    large egg whites, at room temperature

GLAZE

  • 1/2 c.

    seedless strawberry jelly

  • 1 tbsp.

    salted butter

  • 3 c.

    powdered sugar

  • 3 tbsp.

    lemon juice

  • Pink gel food coloring

  • Crushed freeze-dried strawberries, for topping

Directions

  1. For 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.

  2. Reduce 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.

  3. In 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.

  4. Bake 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.

  5. For 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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