- 2 cups cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup butter, melted and cooled
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- Strawberry-Lemon Filling
- 1 1/2 cups whipping cream
- 6 tablespoons sugar
How to Make It
Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.
Combine cake flour and next 3 ingredients in a large bowl.
Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.
Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.
Cut sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.
Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.