Pink Lemonade Sheet Cake Style

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 (180°C).

Spray a 12x18 cookie sheet with cooking spray.

In a medium bowl, combine 2 and 1/4 cups cake flour, 3/4 teaspoon kosher salt, and 1 tablespoon baking soda; whisk together.

In another medium bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest, rubbing them together to break up clumps.

Add 1 and 3/4 sticks of room temperature butter, 2 teaspoons vanilla extract, and 1 tablespoon lemon juice to the sugar mixture.

Mix on medium-high speed for 3 to 5 minutes until light and fluffy.

Add the reserved 1/4 cup granulated sugar to the mixture and continue mixing until combined.

Gradually add the dry ingredients to the wet mixture, alternating with any additional liquids if needed until smooth.

Pour the batter into the prepared cookie sheet and spread evenly.

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

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens