Gradually fold in the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Add the lemon zest and lemon juice, stirring to combine.
6. Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
I’ve never done this on a sheet pan before, but this recipe made me a convert!
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