Name: Duke's Lemon Drop Sheet Cake
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Ingredients: 2 tbsp. lemon juice; 6 oz. cream cheese, at room temperature; 3/4 c. Duke’s mayonnaise; 2 tsp. pure vanilla extract; 1 1/4 c. granulated sugar; Cooking spray; 1/2 c. Lemonade; 3 large eggs; 1 tbsp. lemon zest; 1/4 tsp. Kosher salt; 1/4 c. unsalted butter, at room temperature; Crushed lemon drop candies, for garnish; 3 c. confectioners’ sugar; 1/2 tsp. baking soda; Lemon Cream Cheese Frosting; 2 1/2 c. all-purpose flour, spooned and leveled, plus more for pan; 1/2 tsp. Kosher salt; 2 tbsp. lemon zest, plus more for garnish, plus 1/2 cup lemon juice; 1 tsp. baking powder

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Topped with a lemony cream cheese frosting, this citrusy cake is the perfect balance between tangy and sweet.

Soybeans

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Juice

milliliter

lemon juice

Cheese

gram

cream cheese

Condiments

mayonnaise

Extracts

vanilla extract

Sugars & Sweeteners

sugar

Oils

cooking spray

Flavored Drinks

lemonade

eggs

Fresh Fruit

lemon

Seasonings

Coarse Salt

Butter & Margarine

unsalted butter

Candy

candy

powdered sugar

Rising Agents

baking soda

Frosting & Decorating

cream cheese frosting

Flour & Meal

all purpose flour

baking powder

Trans fatty acids

Lactose

Carbohydrates

Manganese

Minerals

Vitamin C

Vitamins

Vitamin A

Folic Acid (B9)

Potassium

Iron

Pantothenic acid (B5)

Niacin (B3)

Phosphorus

Protein

Calories

Dietary Folate Equivalents

Dietary Fiber

Beta-carotene

Selenium

Copper

Zinc

Sodium

Magnesium

Calcium

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Sugar

Lutein+zeaxanthin

Choline

Beta-cryptoxanthin

Cholesterol

Vitamin D

Vitamin K

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

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Duke's Lemon Drop Sheet Cake

Beverages

Dairy

Condiment & Toppings

Baking Goods

Produce

Snacks

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