Name: Lemon Raspberry Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup unsalted butter (room temperature); 3 large eggs (room temperature); ⅓ cup lemon juice (freshly squeezed); Zest of 1 lemon; 1 cup fresh raspberries; 1 cup whole milk; 1 cup powdered sugar (for frosting)

Print Recipe

There’s something utterly delightful about the combination of lemon and raspberry, creating a symphony of tartness and sweetness that dances on your taste buds with every bite. Imagine a Lemon Raspberry Sheet Cake, perfectly moist and bursting with flavor, gracing your dessert table while you sip lemonade on a sunny afternoon. It’s not just a cake; it’s a celebration in every slice! For more inspiration, check out this Easy Lemon Crinkle Cookies recipe.

Remember those lazy summer days when your grandma whipped up something extraordinary just because? This cake embodies those memories, making it an ideal treat for picnics, birthdays, or simply when you want to impress guests without losing your mind in the kitchen. refreshing summer salad Get ready for an unforgettable flavor experience that might just make you dance with joy!

Why You'll Love This Recipe

The Lemon Raspberry Sheet Cake offers an effortless preparation process that’s perfect for bakers of any skill level
Its zingy flavor profile combines sweet and tart notes, making it irresistible
The vibrant colors make it visually stunning, turning any gathering into a festive occasion
Plus, it’s versatile enough to serve as dessert or an afternoon snack with tea

I still remember the look on my friend’s face the first time I brought this cake to a potluck—it was pure delight!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use high-quality flour for structure; sift it to ensure lightness in your cake.
Granulated Sugar: Sweeten things up; sugar helps the cake rise beautifully.
Baking Powder: This is essential for leavening; make sure it’s fresh for the best results.
Salt: A pinch balances sweetness and enhances flavors—don’t skip it!
Unsalted Butter: Room temperature butter is key for creamy batter; I always use unsalted to control salt levels.
Large Eggs: Eggs add moisture and richness; bring them to room temperature for better mixing.
Lemon Juice and Zest: Freshly squeezed juice elevates flavor; zest adds aromatic notes that brighten the cake.
Fresh Raspberries: Choose plump berries; they provide bursts of flavor throughout the cake.
Milk: Adds moisture and helps achieve the perfect texture—whole milk works best here.
Powdered Sugar (for frosting): Use this to create a smooth, sweet topping that complements the cake beautifully.
Lemon Extract (optional): Enhance lemon flavor even more; use sparingly as it can be potent! savory pasta salad option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a sheet pan with butter or nonstick spray so nothing sticks.

Mix Dry Ingredients Together: In a mixing bowl, whisk together flour, baking powder, and salt until combined. This ensures even distribution of leavening agents for a fluffy cake.

Cream Butter and Sugar: In another bowl, cream together room-temperature butter and granulated sugar using an electric mixer until light and fluffy—about 3-5 minutes should do!

Add Eggs and Flavorings: Beat in eggs one at a time until fully incorporated. Add lemon juice and zest (and extract if you’re using it) while mixing until everything is blended smoothly.

Combine Wet and Dry Ingredients: Gradually add your dry mixture into the creamed mixture while alternating with milk. Mix gently until just combined—be careful not to overmix!

Add Raspberries Gently : Fold in fresh raspberries carefully so they don’t break apart too much—this will give you lovely pockets of fruit throughout. zesty fruit dip recipe.

Bake Your Cake : Pour your batter into the prepared sheet pan evenly spreading it out. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Once cooled completely on a wire rack, frost generously with powdered sugar icing or enjoy plain! Slice into squares, serve up at gatherings or enjoy solo—it’s that good!

In no time at all, you’ll have created this delightful Lemon Raspberry Sheet Cake that will leave everyone asking for seconds—and maybe even thirds!

You Must Know

This delightful Lemon Raspberry Sheet Cake is a perfect balance of zesty and sweet
The vibrant colors and aromas will brighten your kitchen, making it ideal for any occasion
Easy to make, it’s sure to impress family and friends alike!

Perfecting the Cooking Process

Start by mixing the dry ingredients first, then cream the butter and sugar. This ensures even distribution of flavors while avoiding clumps in your batter.

Add Your Touch

Feel free to swap raspberries with blueberries or strawberries for a different fruity twist. You can also add lemon zest for an extra zing!

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in plastic wrap.

Chef's Helpful Tips

For the best texture, let all ingredients reach room temperature before mixing
Avoid over-mixing to keep the cake light and fluffy
Use fresh lemons for maximum flavor; bottled juice just won’t cut it!

It was a sunny afternoon when I first made this cake for a family gathering. The smiles on everyone’s faces as they took their first bite were priceless!

FAQ

Can I use frozen raspberries for this Lemon Raspberry Sheet Cake?

cool and creamy treats.

Yes, frozen raspberries work well; just make sure to thaw and drain excess moisture.

How do I prevent my cake from sticking to the pan?

Grease and flour your baking pan thoroughly or use parchment paper for easy removal.

What can I substitute if I don’t have lemon juice?

You can use lime juice or apple cider vinegar as a substitute in a pinch.

Lemon Raspberry Sheet Cake