Strawberry-Lemon Sheet Cake

Name: Strawberry-Lemon Sheet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 59 milliliters butter, melted and cooled; 473 milliliters cake flour; 3 larges eggs; 1 Tbsp fresh lemon juice; 1 Tbsp grated lemon rind; 1 teaspoons salt; 355 milliliters sugar; 6 Tbsps sugar; 118 milliliters vegetable oil; 355 milliliters whipping cream; 177 milliliters whole milk

Strawberry-Lemon Sheet Cake might be just the dessert you are searching for. This recipe serves 15. One serving contains 349 calories, 4g of protein, and 21g of fat. A mixture of vegetable oil, milk, cake flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.

Equipment you will use

Baking Paper

Frying Pan

Combine cake flour and next 3 ingredients in a large bowl.

Ingredients you will need

Cake Flour

Equipment you will use

Bowl

Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely.

Equipment you will use

Baking Paper

Wire Rack

Oven

Frying Pan

Transfer cake to a large cutting board.

Equipment you will use

Cutting Board

Cut sheet cake in half to make 2 squares.

Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer.

Ingredients you will need

Strawberries

Spread

Lemon

Spread remaining filling over top.

Ingredients you will need

Spread

Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.

Ingredients you will need

Whipping Cream