Lemon Raspberry Sheet Cake
Lemon Raspberry Sheet Cake is a delightful treat that combines the tartness of fresh lemons with the sweetness of juicy raspberries. This moist, flavorful cake is perfect for any occasion, from picnics to birthday celebrations. With its vibrant colors and easy preparation, this cake will not only impress your guests but also evoke fond memories of sunny days and family gatherings. Enjoy a slice paired with a cup of tea or as a stand-alone dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a sheet pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar in another bowl until light and fluffy.
- Beat in eggs one at a time, then add lemon juice and zest.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Gently fold in raspberries.
- Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
- Cool on a wire rack before frosting with powdered sugar icing or serving plain.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 275
- Sugar: 20g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://homechefrecipes.com/lemon-raspberry-sheet-cake/