Our Pink Lemonade Sheet Cake Is Terrifically Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat oven to 350°F (175°C).

Grease and flour a sheet cake pan.

In a mixing bowl, combine flour, baking powder, and salt; whisk together.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and pink lemonade concentrate until combined.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.

Pour batter into prepared pan and spread evenly.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, whip heavy cream until soft peaks form.

Gradually add powdered sugar and continue whipping until stiff peaks form.

Spread whipped cream over cooled cake and garnish with lemon zest and sprinkles.

Cooking Techniques

Spice Level:

Allergens