Lemon Raspberry Bliss Sheet Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 4 large eggs - 1 cup whole milk - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 cup fresh raspberries (plus extra for garnish) - 1 teaspoon vanilla extract - 1 cup powdered sugar (for frosting) - 2 tablespoons lemon juice (for frosting) I use standard cups for dry and wet ingredients. Use a tablespoon for baking powder and salt. A teaspoon works well for vanilla extract. For the raspberries, I measure them by the cup. This way, you get the right amount and balance of flavors. If you need to change some ingredients, here are good options: - Replace all-purpose flour with a gluten-free blend for gluten-free needs. - Use coconut oil or vegetable oil if you don't have butter. - For a dairy-free cake, substitute milk with almond or soy milk. - If you cannot find fresh raspberries, frozen ones work too. Just be sure to thaw and drain them first. - You can use lemon zest from a jar if fresh lemons are not available. These substitutions help maintain the taste while fitting your needs. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This is key for even baking. Next, grab a 12x17 inch sheet cake pan. Grease and flour it well. This helps the cake release easily after baking. In a large mixing bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt In another bowl, take your softened butter and four large eggs. Beat them together until the mix is creamy. This step is crucial for a light cake. Slowly mix in one cup of whole milk, lemon zest from two lemons, a quarter cup of fresh lemon juice, and one teaspoon of vanilla extract. Combine well. Now, gently add the dry mix to the wet mix. Stir until just mixed. Be careful not to overmix; it can make the cake tough. Next, fold in one cup of fresh raspberries. Make sure they spread evenly in the batter. Pour the batter into your prepared sheet pan. Spread it out evenly with a spatula. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean when the cake is ready. Once baked, take the cake out and let it cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely. This helps keep the cake fluffy and moist. While the cake cools, it's time to make the glaze. In a bowl, mix one cup of powdered sugar with two tablespoons of lemon juice. Stir until the glaze is smooth. If it’s too thick, add a tiny bit more lemon juice. When the cake is cool, pour the lemon glaze over the top. Let it drizzle down the sides for a beautiful look. Finally, add extra fresh raspberries on top for garnish. This adds color and extra flavor. Enjoy your Lemon Raspberry Sheet Cake! One common mistake is overmixing the batter. This can make the cake tough. Mix until just combined for a tender crumb. Another mistake is underbaking. Always check with a toothpick. If it comes out clean, the cake is done. Be sure to cool the cake fully before adding the glaze. Otherwise, it might melt and run off. To enhance the flavor, use fresh lemons and raspberries. Their brightness really shines in this cake. Add a bit more lemon zest for extra zing. You can also use more lemon juice in the glaze. This will give you a punchy lemon flavor. If you want a deeper taste, try adding a pinch of salt to the batter. It brings out the sweetness. For a beautiful finish, cut the cake into neat squares. Arrange them on a colorful platter for a festive look. Top each piece with a fresh raspberry. A sprig of mint adds a nice touch too. You can also dust powdered sugar over the cake for a snowy effect. This makes it look even more inviting and delicious. Pro Tips Fresh Ingredients: Use the freshest raspberries and lemons for the best flavor and texture in your cake. Don't Overmix: When combining wet and dry ingredients, mix just until combined to ensure a tender cake. Cooling Time: Allow the cake to cool completely before adding the glaze for a smooth and even finish. Garnish Wisely: Use mint or edible flowers for garnish to elevate the presentation and add a pop of color. {{image_2}} You can switch up the frosting for your Lemon Raspberry Sheet Cake. Cream cheese frosting adds a rich twist. Just mix 8 oz of cream cheese with 1 cup of powdered sugar and 2 tablespoons of lemon juice. Another great choice is whipped cream. This light topping pairs well with the fruity cake. Simply whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. To boost the flavors, try adding a bit more lemon zest. You can also mix in a splash of raspberry puree. This adds a fun and fruity taste. Want a twist? Try adding a teaspoon of almond extract. It gives a subtle nutty flavor that complements the lemon and raspberry. For a gluten-free cake, swap the all-purpose flour for a gluten-free blend. Many blends work well in cakes. If you want a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use plant-based butter and almond milk to keep it dairy-free. These swaps still keep the cake light and flavorful. To keep your leftover Lemon Raspberry Sheet Cake fresh, place it in an airtight container. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days. If you prefer, you can refrigerate it for up to a week. Just remember, refrigeration can change the texture slightly. You can freeze this cake for longer storage. First, let it cool completely. Then, slice the cake into squares. Wrap each piece in plastic wrap and place them in a freezer-safe bag. This method helps keep the cake moist. The cake can last in the freezer for up to two months. When you’re ready to enjoy it, just thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the cake slices on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use the microwave. Just warm it for 15-20 seconds. Be careful not to overheat, or it may dry out. Enjoy your cake fresh and warm! Yes, you can use frozen raspberries. They will work well in the cake. Just remember to lightly coat them in flour. This helps them stay whole during mixing. Frozen raspberries may make the batter a bit wetter. So, reduce the milk slightly if needed. To boost the lemon flavor, add more lemon juice and zest. You can increase the lemon juice to 1/3 cup. Use the zest of three lemons instead of two. Another way is to use lemon extract. A teaspoon of lemon extract adds a strong lemon taste. This cake pairs well with many things. Serve it with whipped cream for a light touch. A scoop of vanilla ice cream adds creaminess. Fresh mint leaves also make a lovely garnish. You can also enjoy it with a cup of tea or lemonade. You now have all the tools to make the perfect Lemon Raspberry Sheet Cake. We talked about ingredients, measurements, and easy substitutions. I shared step-by-step instructions to guide you through baking, glazing, and garnishing. We also explored tips to avoid common mistakes and enhance flavor. Don’t forget the fun variations and smart storage methods. Baking is about creativity, so feel free to experiment. Enjoy your delicious cake with friends and family!$

Lemon Raspberry Bliss Sheet Cake

A delightful sheet cake bursting with lemon and raspberry flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

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
4 large eggs
1 cup whole milk
2 zest lemons
0.25 cup fresh lemon juice
1 cup fresh raspberries
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 12x17 inch sheet cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, beat together the softened butter and eggs until creamy.
Gradually mix in the milk, lemon zest, lemon juice, and vanilla extract until well combined.
Slowly add the dry ingredients to the wet ingredients, stirring until just incorporated. Be careful not to overmix.
Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
Pour the cake batter into the prepared sheet pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by mixing powdered sugar with lemon juice in a bowl until smooth. Adjust the consistency if necessary.
Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drizzle down the sides.
Top with additional fresh raspberries for garnish.

Notes

Cut the cake into squares and serve on a decorative platter, garnished with a sprig of mint for an extra pop of color.

Keyword cake, dessert, lemon, raspberry