pink lemonade sheet cake recipe

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• 1. step 1For the cake: Spray a 12-by-18-inch rimmed baking sheet with cooking spray. Preheat oven to 350 degrees. Whisk flour, baking powder, and salt in a large bowl. In another large bowl, mix 1 cup of granulated sugar and lemon zest. Using your fingertips, rub the rind into the sugar until the rind is even. Add the butter and vanilla and mix with the mixer on medium-high speed until light and fluffy, about 3 minutes.
  2. step 2Reduce the mixer speed to low and fold the flour mixture into the butter mixture in two additions, alternating with the milk.
  3. step 3In a separate large bowl, beat the egg whites on medium-high speed until frothy. Add lemon juice and remaining 1/4 cup granulated sugar and beat until shiny peaks form, 5 to 7 minutes. Mix the egg whites into the batter and spread the batter evenly into the prepared pan.
  4. step FourBake for 20 to 25 minutes, until a toothpick inserted into the center of the cake comes out clean and the edges begin to pull away from the pan. Transfer to a rack and let the cake cool completely in the tin.
  5. step FiveFor the glaze: Melt the jelly and butter in a small saucepan over medium heat, stirring. Pour into a large heatproof bowl. Add the powdered sugar and lemon juice and beat until smooth and well combined. Color the mixture bright pink with food coloring gel and whisk until an even pink color is formed. Pour the glaze over the cooled sheet cake and spread it to the edges with an offset spatula. Allow at least 2 hours. Top with freeze-dried strawberries and slice.