Name: Duke's Lemon Drop Sheet Cake
Prep time: 25 min
Total time: 1 h 10 min
Yield: 12
Ingredients: Cooking spray; 2 1/2 c. all-purpose flour, spooned and leveled, plus more for pan; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 c. lemonade; 2 tbsp. lemon zest, plus more for garnish; 1/2 c. lemon juice; 1 1/4 c. granulated sugar; 3 large eggs; 2 tsp. pure vanilla extract; 3/4 c. Duke’s mayonnaise; Crushed lemon drop candies, for garnish; 6 oz. cream cheese, at room temperature; 1/4 c. unsalted butter, at room temperature; 3 c. powdered sugar; Juice and zest of 1 lemon; 1/4 tsp. kosher salt

Step 1Preheat oven to 350°. Lightly grease and flour a 9"-x-13" baking pan. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, combine lemonade, lemon zest, and lemon juice.

Step 2Using an electric mixer on medium-high speed, beat sugar, eggs, and vanilla until mixture is very light and ribbons form when beater is lifted, 2 to 4 minutes. Reduce speed to low, add mayonnaise, and beat just until combined. Beat in flour mixture and lemonade mixture alternately, beginning and ending with flour mixture, just until incorporated. Transfer to prepared pan.

Step 3Bake until a wooden pick inserted in center comes out clean, 33 to 35 minutes. Cool completely on a wire rack.

Step 4Make the frosting: Using an electric mixer on medium speed, beat cream cheese and butter until creamy and smooth, 1 to 2 minutes. Gradually add powdered sugar, lemon zest, lemon juice, and kosher salt, beating until light and fluffy, 1 to 2 minutes.

Step 5Transfer cake to a serving platter and frost with Lemon Cream Cheese Frosting. Garnish with lemon zest and lemon drop candies.