Ingredients
For the Cake:
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Cooking spray
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2½ cups cake flour
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1 tablespoon baking powder
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¾ teaspoon kosher salt
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1¼ cups granulated sugar
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2 tablespoons lemon zest
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14 tablespoons (1¾ sticks) salted butter, room temperature
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2 teaspoons vanilla extract
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1¼ cups whole milk, room temperature
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4 large egg whites, room temperature
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1 tablespoon fresh lemon juice
For the Glaze:
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½ cup seedless strawberry jelly
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1 tablespoon salted butter
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3 cups powdered sugar
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3 tablespoons fresh lemon juice
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Pink gel food coloring (optional)
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Crushed freeze-dried strawberries (optional, for garnish)
Instructions
1. Preheat & Prepare Pan:
Preheat oven to 350°F. Spray a 12×18-inch rimmed sheet pan with cooking spray.
2. Mix Dry Ingredients:
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. Make Lemon Sugar:
Rub lemon zest into the granulated sugar with your fingers until fragrant.
4. Cream Butter & Sugar:
In a large bowl, beat butter, lemon sugar, and vanilla on medium-high until fluffy (about 3 minutes).
5. Add Dry & Milk:
Reduce speed to low. Alternate adding the flour mixture and milk in batches, starting and ending with flour. Mix just until combined.
6. Whip Egg Whites:
In a separate bowl, beat egg whites to soft peaks. Add lemon juice and beat to stiff, glossy peaks.
7. Fold In Whites:
Gently fold egg whites into the batter in 2 additions.
8. Bake:
Pour batter into the prepared pan and spread evenly. Bake for 20–25 minutes, until golden and a toothpick comes out clean. Cool completely in the pan.
9. Make Glaze:
In a saucepan, melt jelly and butter. Transfer to a bowl and whisk in powdered sugar and lemon juice until smooth. Tint with pink food coloring if desired.
10. Glaze & Garnish:
Spread glaze over cooled cake. Let set for 2 hours. Top with crushed freeze-dried strawberries if using.