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.

Ingredients

Scale

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)

Instructions

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