Irresistibly Light Lemon Raspberry Sheet Cake You'll Love
Enjoy a refreshing Lemon Raspberry Sheet Cake, perfect for summer gatherings and easy to make for bakers of all skill levels.
Servings 12 slices
Calories 250kcal
Equipment
- Mixing bowl
- Whisk
- Baking Pan
- Oven
Ingredients
For the Cake
- 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
- 2 teaspoons Baking Powder Ensure freshness for the best results.
- 1 teaspoon Salt Enhances overall sweetness.
- 1 cup Unsalted Butter Softened for easier mixing.
- 1.5 cups Granulated Sugar Contributes to the cake’s tender texture.
- 3 large Eggs Binds the cake together.
- 2 tablespoons Lemon Zest Add more for zestier flavor.
- 0.5 cups Lemon Juice Fresh juice works best.
- 0.5 cups Milk Can be substituted with non-dairy milk.
- 1 cup Fresh Raspberries Frozen can be used directly.
Optional Toppings
- 1 cup Whipped Cream Makes every slice extra indulgent.
- 1 quart Vanilla Ice Cream Pairs beautifully on warm days.
Instructions
How to Make Lemon Raspberry Sheet Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl.
- Cream Butter and Sugar: Beat the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Lemon: Add eggs one by one, mixing fully before each addition. Stir in lemon zest and juice.
- Combine Mixtures: Gradually mix the dry ingredients into the butter mixture, alternating with the milk.
- Fold in Raspberries: Gently fold in the fresh raspberries, keeping them intact.
- Bake: Pour the batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool, then slice and serve. Enjoy!
Notes
For best results, use fresh ingredients and avoid overmixing. Serve with a dollop of whipped cream for extra flavor.