Description
Lemon Raspberry Sheet Cake is a vibrant, moist dessert that perfectly balances the tartness of fresh lemons and the sweetness of juicy raspberries. Topped with a fluffy frosting, this cake is not just visually stunning but also a crowd-pleaser at any gathering. Ideal for summer picnics or cozy family gatherings, it’s easy to prepare and can be dressed up with fresh fruit for an extra touch.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest and juice.
- Gradually fold in dry ingredients alternating with milk until just combined. Gently mix in fresh raspberries.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes until golden brown.
- Allow to cool completely before frosting with a mixture of powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg