3. Lemon Sheet Pound Cake with Cream Cheese Frosting
This citrus sensation comes topped with lemon cream cheese frosting for a smooth finish that tastes fantastic. Tangy and sweet, this pound cake is a delicious dessert the whole family can enjoy.
INGREDIENTS – Cake
3-large free-range eggs.
2-½-cups all-purpose flour.
¾-cups mayonnaise.
½-teaspoon baking soda.
1-teaspoon baking powder.
½-cup Lemonade.
1-¼-cups granulated sugar.
2-teaspoons vanilla extract.
2-tablespoons lemon zest.
½-cup lemon juice.
1/2 tsp. Kosher salt
Cooking spray
INGREDIENTS – Lemon Cream Cheese Frosting
6-oz. Cream cheese, at room temperature.
¼-cup grass-fed butter, at room temperature.
3-cups confectioners’ sugar.
1-tablespoon lemon zest.
2-tablespoons lemon juice.
¼-teaspoon Kosher salt.
Crushed lemon drop candies, for garnish.
METHOD
Preheat the oven to 350F. Grease a 9×13-inch baking tin with grass-fed butter. Whisk together the baking soda, baking powder, flour, and salt in a medium mixing bowl until combined. Add the lemonade, lemon juice, and zest in a separate bowl and mix until combined.
Beat together the vanilla and eggs on medium-high speed for 3-minutes until fluffy. Add mayonnaise and keep beating. Beat in the flour with the lemonade mixture. Bake for 35-minutes until a wooden toothpick passes cleanly through the cake.
Beat together the butter and cream cheese in a small mixing bowl. Add the sugar confectioners’ sugar with the lemon juice, zest, and salt. Beat until fluffy, then frost the cake after it’s finished cooling off.