Description
Lemon Raspberry Sheet Cake is a delightful dessert that combines the refreshing zing of lemon with the sweet burst of fresh raspberries. This light and fluffy cake is perfect for summer gatherings, family celebrations, or simply as an afternoon treat. With its vibrant colors and irresistible flavors, it’s sure to impress your guests and become a favorite in your recipe collection.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup lemon zest (about 2 lemons)
- 1/4 cup lemon juice (about 2 lemons)
- 1 cup fresh raspberries (or frozen, unthawed)
- 1/2 cup powdered sugar (for frosting)
- 2 tbsp milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Then stir in lemon zest and juice.
- Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg