Lemon Velvet Sheet Cake Recipe

Preheat the oven to 350 degrees F. Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.

Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.

Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract.

Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.

Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point for 30 to 33 minutes.

Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, onto the rack, and set over a rimmed baking sheet.

While cake cools, make the glaze. Place confectioners’ sugar and lemon juice in a large bowl. Whisk vigorously until smooth.

Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature.