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Sheet Pound Cake

This recipe is the bottom layer of the Strawberry Shortcake Jellies.

  • Yield: Makes one 9-by-13-inch cake
Sheet Pound Cake

Source: Martha Stewart Living, May 2009


  • Vegetable oil, cooking spray
  • 1 cup all-purpose flour, plus more for sheet
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 ounces (5 tablespoons) unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon finely grated lemon zest (optional)
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/3 cup whole milk


  1. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray, and line with parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl.

  2. Cream butter and sugar with a mixer until pale and fluffy. Beat in zest if desired, and vanilla. Add eggs, 1 at time, beating well after each addition. Reduce speed to medium, and beat in flour mixture in 2 additions, alternating with milk.

  3. Spread batter into prepared sheet. Bake until a tester inserted into the center comes out clean, 15 to 17 minutes. Let cool in sheet on a wire rack.

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