Lemon Raspberry Sheet Cake

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, softened; 3 large eggs; Zest and juice of 2 fresh lemons; 1 cup fresh raspberries; 1 cup powdered sugar; 2 tbsp milk

Published: May 29, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Lemon Raspberry Sheet Cake is easy to prepare, making it perfect for any occasion
The vibrant colors and flavors create a visually stunning dessert that impresses guests
With its refreshing taste, it’s ideal for summer picnics or cozy gatherings year-round
Enjoy the versatility as you can serve it plain or dress it up with fresh fruit!

I once made this cake for my neighbor’s birthday party, and let me tell you, everyone was asking for seconds. It turned into such a hit that I had to share the recipe.

Essential Ingredients

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

All-Purpose Flour: Use high-quality flour for a light and fluffy cake texture, avoiding any lumps.
Granulated Sugar: Sweeten things up; sugar plays a vital role in balancing the tartness of lemons and raspberries. For more inspiration, check out this Cheesecake Deviled Strawberries recipe.
Baking Powder: Leavening agent that ensures your cake rises beautifully; check expiration dates for best results.
Salt: Just a pinch enhances flavors; don’t skip it unless you’re planning on tasting blandness!
Unsalted Butter: Softened butter creates a rich flavor; make sure it’s at room temperature for easy mixing.
Eggs: Use large eggs to bind everything together; they contribute moisture and richness to the cake.
Fresh Lemons: Zest and juice are essential; they provide that vibrant lemony punch we crave in every bite. zesty lentil soup.
Fresh Raspberries: Look for plump, juicy berries; they’ll add bursts of sweetness throughout your cake!
Powdered Sugar: Ideal for frosting; it gives that silky texture and sweetness without being overpowering.
Milk or Cream: A splash helps achieve your desired frosting consistency while adding creaminess.

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

Let’s Make It Together

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or line it with parchment paper for easy removal.

In a large bowl, whisk together flour, baking powder, and salt until evenly combined—this will help ensure no clumps ruin your fluffy cake.

In another bowl, cream softened butter and sugar until light and fluffy. You want it looking like clouds on a sunny day! Beat in eggs one at a time until fully incorporated.

Add freshly grated lemon zest and juice to the mixture: trust me—the aroma will be intoxicating! Gently fold in the dry ingredients alternating with milk until just combined.

Carefully fold in fresh raspberries: you want them distributed but not crushed into oblivion. Pour your batter into the prepared pan and smooth out the top with a spatula.

Bake in preheated oven for about 25-30 minutes or until golden brown: A toothpick inserted into the center should come out clean—your kitchen will smell divine during this time!

Once baked: allow the cake to cool completely in the pan on a wire rack. While it’s cooling, prepare your frosting by mixing powdered sugar with milk until creamy yet spreadable.

When cool enough to handle: frost generously over your sheet cake. For an extra touch of flair, top with additional raspberries or lemon slices before slicing into squares.

Enjoy each bite of this Lemon Raspberry Sheet Cake as it offers refreshing flavors perfect for any occasion! refreshing frozen treats.

You Must Know

This delightful lemon raspberry sheet cake is a crowd-pleaser that combines zesty flavors with a sweet touch
Its vibrant colors and luscious textures will make it the star of any gathering, leaving everyone asking for seconds and even thirds!

Perfecting the Cooking Process

Begin by creaming your butter and sugar until fluffy, then add eggs one at a time. Next, mix in dry ingredients alternately with buttermilk for the perfect batter consistency.

Add Your Touch

Feel free to swap raspberries for blueberries or blackberries if you prefer. A dash of almond extract can also enhance the flavor profile beautifully.

Storing & Reheating

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

Chef's Helpful Tips

To elevate your lemon raspberry sheet cake, use freshly squeezed lemon juice for a brighter flavor
Ensure your eggs are at room temperature to help them mix more thoroughly
Lastly, don’t skimp on cooling time; a well-cooled cake is easier to frost

Sharing this recipe takes me back to my cousin’s birthday party when I tried making this cake for the first time and ended up with frosting everywhere—except on the cake!

FAQ

Can I use frozen raspberries for this recipe?

Absolutely! Just make sure to drain excess moisture before adding them to the batter.

How can I make the cake gluten-free?

Substitute regular flour with a 1: 1 gluten-free baking blend for fantastic results.

What type of frosting pairs best with this cake?

A tangy cream cheese frosting complements the flavors beautifully without overpowering the cake.

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