Lemon Raspberry Sheet Cake

There’s something magical about a Lemon Raspberry Sheet Cake that dances on your taste buds, leaving a trail of sunshine and sweetness. Imagine biting into a moist, fluffy slice, where the tartness of lemon meets the sweet burst of raspberries—a delightful symphony that sings of summer picnics and sunny afternoons. delicious lemon lavender cookies. For more inspiration, check out this Raspberry Cheesecake Bites recipe.

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This cake isn’t just any dessert; it’s an experience that brings back memories of family gatherings. I remember the first time I whipped up this delightful treat for a friend’s birthday bash. The room erupted in joyous applause as everyone dove in, their faces lighting up with happiness. Trust me, nothing beats seeing loved ones savor each slice of this zesty wonder.

I once made this cake to impress my in-laws. Their smiles and compliments still echo in my heart.

Essential Ingredients

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

• All-Purpose Flour: A must-have for structure; sifted helps create a light texture.
• Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste.
• Baking Powder: Essential for leavening; make sure it’s fresh for optimal rise.
• Salt: Just a pinch enhances sweetness and balances flavors perfectly.
• Eggs: Use large eggs at room temperature for better emulsification in the batter.
• Lemon Zest: Fresh zest intensifies lemon flavor; don’t skip this step!
• Lemon Juice: Freshly squeezed juice gives that tangy kick we all love.
• Milk: Whole milk ensures moisture; you can substitute with almond milk if needed.
• Fresh Raspberries: Gently fold them in for bursts of flavor; frozen works too—just thaw them first!
• Powdered Sugar: For the icing; sifted to remove lumps for a smooth finish.
• Butter: Unsalted butter adds richness; soften it for easier creaming.
• Vanilla Extract: Pure vanilla extract boosts the overall flavor profile beautifully.

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) and grease a sheet pan or line it with parchment paper for easy removal. quick and easy granola cups.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

Add Wet Ingredients: Make a well in the center and add eggs, lemon zest, lemon juice, milk, and softened butter. Mix until combined but don’t overdo it!

Fold in Raspberries: Gently fold in fresh raspberries with care not to crush them—this ensures those lovely pockets of fruit throughout.

Pour and Bake: Pour the batter into your prepared sheet pan evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Cool and Frost: Once baked, let the cake cool completely before frosting with powdered sugar icing mixed with lemon juice.

Enjoy every bite as you share this Lemon Raspberry Sheet Cake with friends or save it all for yourself—no judgment here! lavender-infused honey cupcakes.

Perfecting the Cooking Process

Begin by preheating your oven to 350°F (175°C). Mix the dry ingredients first, followed by the wet ones. This ensures an even texture and flavor throughout the cake. For more inspiration, check out this Key Lime Pound Cake recipe.

Add Your Touch

Consider adding a splash of almond extract for extra depth. You could also swap out raspberries for blueberries or strawberries based on your taste preference or availability.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze it wrapped tightly in plastic wrap for up to two months.

Baking this Lemon Raspberry Sheet Cake reminds me of summer picnics with my family, where we’d enjoy slices under the warm sun, laughter echoing around us. indulgent cherry amaretto tiramisu.

FAQ

Can I use frozen raspberries in my Lemon Raspberry Sheet Cake?

Yes, just make sure to thaw and drain them before adding to your batter.

How do I know when the cake is done baking?

Insert a toothpick in the center; if it comes out clean, your cake is ready!

What can I do if my cake is too dense?

Next time, ensure not to overmix your batter, which can lead to density issues.

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Lemon Raspberry Sheet Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x

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Description

Lemon Raspberry Sheet Cake is the perfect summer dessert that combines bright, zesty lemon flavors with sweet, juicy raspberries. This easy-to-make cake is moist and fluffy, making it ideal for gatherings, birthdays, or simply enjoying at home. With minimal cleanup and a delightful burst of flavor in every bite, it’s sure to become a favorite in your recipe collection.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs (room temperature)
• 1 tbsp lemon zest
• 1/4 cup lemon juice (freshly squeezed)
• 1 cup whole milk
• 1/2 cup unsalted butter (softened)
• 1 cup fresh raspberries (or thawed frozen raspberries)
• 2 cups powdered sugar (for icing)

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line a sheet pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Create a well in the center and add eggs, lemon zest, lemon juice, milk, and softened butter; mix until just combined.
4. Gently fold in the raspberries without crushing them.
5. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow to cool completely before frosting with powdered sugar mixed with lemon juice.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 290
• Sugar: 24g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: - For added flavor, consider adding a splash of almond extract. - You can substitute raspberries with blueberries or strawberries based on preference.