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The right ingredients make this Lemon Raspberry Sheet Cake shine. Here’s what you need: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 4 large eggs - 1 cup whole milk - Zest from 2 lemons - ¼ cup freshly squeezed lemon juice - 1 cup fresh raspberries, with extra for garnish - 1 teaspoon vanilla extract - 1 cup powdered sugar (for frosting) - 2 tablespoons lemon juice (for frosting) Each of these ingredients plays a key role in making the cake moist and flavorful. The flour gives structure, while the sugar adds sweetness. Baking powder helps it rise, and salt balances the flavors. Using fresh raspberries adds a tart burst, making each bite special. The lemon zest and juice give that bright, refreshing flavor everyone loves. The butter and eggs work together to keep the cake tender and rich. You can choose to use organic ingredients for added flavor and quality. Fresh lemons and raspberries will elevate the cake even more. Remember, measuring accurately is key to success! {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This step gets your oven ready for baking. 2. Next, take a 12x17 inch sheet cake pan. Grease it with butter. Then lightly dust it with flour. This keeps the cake from sticking. 3. In a large mixing bowl, add the dry ingredients. Combine 2 cups of flour, 1 ½ cups of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Use a whisk to mix them well. 1. In another bowl, beat 1 cup of softened butter with 4 large eggs. Use an electric mixer or a whisk until creamy. 2. Now, add in 1 cup of whole milk, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and the zest from 2 lemons. Mix until smooth. 3. Slowly add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix, as it can make the cake dense. 1. Gently fold in 1 cup of fresh raspberries. Make sure they mix in well but do not break them apart too much. 2. Pour the batter into the greased pan. Spread it evenly with a spatula for even baking. 3. Bake in the oven for 25-30 minutes. To check if it's done, insert a toothpick into the center. It should come out clean when ready. To ensure even baking, always preheat your oven to 350°F (175°C) before starting. This helps the cake rise and cook properly. Use a light-colored pan to reflect heat and avoid burning the edges. Spread the batter evenly in the pan. Check the cake at 25 minutes. If the edges pull away from the pan, it’s almost ready. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is done. If there is batter on the toothpick, bake it for a few more minutes. Remember to check again. Applying the lemon glaze is easy. Wait until the cake cools completely to avoid melting. Drizzle the glaze from a spoon for a nice effect. Allow it to flow down the sides for a pretty look. If the glaze is too thick, add more lemon juice until it’s smooth. For garnishing, add fresh raspberries on top for color and flavor. A sprig of mint adds a nice touch too. Arrange the raspberries evenly for a beautiful finish. Adjusting sweetness can make a big difference. If you prefer a sweeter cake, add a bit more sugar to the batter. You can also add more lemon juice for a tangy taste. Pairing flavors is key to making this cake special. Consider serving it with whipped cream or a scoop of vanilla ice cream. The cream balances the tartness and adds richness. Pro Tips Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and results in a lighter cake. Fresh Raspberries: For the best flavor and texture, use fresh raspberries rather than frozen. If frozen are your only option, gently fold them in while still frozen to minimize breaking. Test for Doneness: Always use a toothpick to check the center of the cake for doneness. If it comes out clean or with a few crumbs, the cake is ready to be removed from the oven. Glaze Consistency: When preparing the lemon glaze, adjust the consistency by adding more lemon juice or powdered sugar until it’s pourable but thick enough to stay on the cake without running off too quickly. {{image_4}} You can switch up the fruit in this cake. Blueberries or strawberries work great too. They add a burst of color and flavor. If you want to use frozen raspberries, that’s fine! Just make sure to thaw and drain them first. This helps keep the batter from getting too wet. If you need a gluten-free option, use a gluten-free flour blend. This will keep the cake soft and tasty. For vegan alternatives, swap the eggs with flaxseed meal or applesauce. Use plant-based butter and milk too. This way, everyone can enjoy this treat! Pairing this cake with whipped cream is a must. It adds a creamy texture that complements the cake nicely. You could also get creative by adding herbs or spices. Try some fresh mint or a hint of cardamom for a unique twist. These flavors can elevate your cake to a new level! You can store your lemon raspberry sheet cake at room temperature. Just cover it with plastic wrap or foil. This keeps it fresh for about three days. If you live in a hot area, consider refrigerating it. This helps prevent spoilage. The cake stays moist, but the fridge can dry it out. So, always wrap it well. If you want to enjoy the cake later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly with plastic wrap. After that, place it in a freezer-safe bag or container. This prevents freezer burn. For best results, eat it within three months. To thaw, simply move it to the fridge overnight. If you're in a hurry, leave it on the counter for a few hours. Your lemon raspberry sheet cake stays fresh for about three days at room temperature. If refrigerated, it can last up to a week. However, the flavor is best when fresh. So, serve it soon after baking for the best taste. To keep your cake moist, use fresh ingredients. Make sure your butter is soft but not melted. Also, do not overmix the batter. Overmixing can lead to a dense texture. Adding whole milk and eggs at room temperature helps, too. They blend better and keep the cake light. Finally, bake until just done. Use a toothpick to check. It should come out clean, but not dry. Yes, you can use other citrus fruits for fun flavors. Try lime or orange for a twist. These fruits can replace lemon juice and zest. This change will give the cake a unique taste. Just remember to adjust the amount if the citrus is stronger or weaker than lemon. Experiment and find what you like best! You can make this cake ahead of time! Bake the cake the day before your event. Let it cool completely, then wrap it tightly. Store it at room temperature or in the fridge. If you want to frost it later, wait until the cake is cool. Frosting it in advance can make it soggy. Enjoy the fresh taste when you're ready to serve! To recap, we covered all the key ingredients and simple steps to bake a delicious cake. I shared helpful baking and decorating tips to enhance your creation. We also explored different variations to suit your taste and dietary needs. Lastly, I provided storage tips to keep your cake fresh. This recipe is not only fun to make but also full of flavor. I hope you feel inspired to try it yourself and enjoy every bite. Happy baking!

Lemon Raspberry Bliss Sheet Cake

A delightful sheet cake bursting with lemon and raspberry flavors, topped with a smooth lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 4 large eggs
  • 1 cup whole milk
  • Zest from 2 lemons
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup fresh raspberries, with a few extra for garnish
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons lemon juice (for frosting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 12x17 inch sheet cake pan by greasing it with butter and lightly dusting it with flour to prevent sticking.
  • In a spacious mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Use a whisk to mix the dry ingredients thoroughly, ensuring an even blend.
  • In a separate bowl, beat together the softened butter and eggs using an electric mixer or handheld whisk until the mixture is creamy and well combined.
  • Gradually add the whole milk, lemon zest, lemon juice, and vanilla extract to the butter and egg mixture. Beat until fully blended and smooth.
  • Slowly incorporate the dry mixture into the wet mixture, stirring gently until just combined. Be cautious not to overmix, as this can lead to a dense cake.
  • Carefully fold in the fresh raspberries, making sure they are evenly mixed throughout the batter without breaking them apart too much.
  • Pour the prepared batter into the greased sheet pan, spreading it evenly with a spatula to ensure uniform baking.
  • Bake in the preheated oven for 25-30 minutes. To check if it's done, insert a toothpick into the center of the cake—it should come out clean when the cake is ready.
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
  • While the cake is cooling, prepare the lemon glaze by mixing the powdered sugar with the lemon juice in a small bowl. Whisk until the mixture is smooth and creamy. If the glaze is too thick, add a little more lemon juice until you reach the desired consistency.
  • Once the cake has cooled completely, drizzle the lemon glaze over the top generously, allowing it to cascade down the sides for an enticing look.
  • Finally, adorn the cake with additional fresh raspberries as a garnish to enhance its visual appeal.

Notes

Cut the cake into neat squares and arrange them on a decorative platter. Garnish with fresh mint or edible flowers for an elevated look.
Keyword cake, dessert, lemon, raspberry, sheet cake