Tangy lemon sheet cake

Step 1/5

• ¼ lemons (zest and juice)
• 34 g flour
• ⅛ tsp salt
• ⅛ tbsp baking powder
• 18 ml whole milk
• butter for greasing
• flour for dusting

• rectangular cake pan
• oven
• fine grater
• small mixing bowl or measuring cup
• whisk
• medium mixing bowl

Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.

Step 2/5

• 22½ g butter
• 25 g sugar
• ⅛ tsp vanilla sugar
• ⅜ eggs

• rubber spatula
• large mixing bowl
• stand mixer or hand mixer with beaters

Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.

Step 3/5

• oven
• cooling rack

Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.

Step 4/5

• 40 g crème fraîche
• 8 g powdered sugar
• ⅛ tsp vanilla sugar
• red food coloring

• stand mixer or hand mixer with beaters
• medium mixing bowl

Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.

Step 5/5

• sprinkles

• rubber spatula

Smooth frosting over cake, decorate with sprinkles if desired, and enjoy!

Enjoy your meal!