Raspberry Lemon Sheet Cake

The recipe, step by step

This raspberry lemon sheet cake is one of those wonderfully simple bakes that takes very little effort but still feels properly special. The sponge is soft and moist, with plenty of fresh lemon flavour and juicy raspberries scattered throughout.

A sheet cake — or traybake, as we usually call it in the UK — is ideal when you want a straightforward cake without layers, filling or complicated decorating. I make this smaller version in a 20 cm / 8-inch square tin, which gives nine generous slices.

I also like keeping the finish simple. Rather than covering the cake with buttercream or icing, a light dusting of icing sugar lets the raspberries and lemon do all the work. Add a little whipped cream and a few fresh raspberries when serving if you fancy making it more of a dessert.

The recipe can also be doubled for a larger traybake, and there are plenty of ways to change the flavours depending on what fruit you have available.

Recipe Highlights

• Quick and easy: Just 6 minutes of preparation before the cake goes into the oven.
• Taste: Fresh lemon and sweet raspberries make a lovely bright combination.
• Texture: A soft, moist sponge with juicy raspberries throughout.
• Simple finish: A dusting of icing sugar is all it really needs.
• Quantity: 9 slices from a 20 cm / 8-inch square baking tin.
• Baking: Approximately 25–30 minutes.
• Total time: 34 minutes.

Why You’ll Love This Raspberry Lemon Sheet Cake

There is no creaming of butter and sugar and no complicated decorating, so this is a particularly useful recipe when you want homemade cake without spending half the day in the kitchen.

The oil keeps the crumb lovely and soft, while the lemon brings freshness that works beautifully with the raspberries. Because the berries are folded directly through the batter, you get little pockets of fruit in almost every slice.

It is also a very adaptable cake. Once you have the basic batter, you can experiment with other berries, stone fruit, spices or chocolate.

Ingredients and Substitutions

• Eggs: Use 2 medium eggs. They provide structure and help give the cake its light texture.
• Caster sugar: Use 150 g caster sugar. Its fine texture dissolves easily when beaten with the eggs.
• Lemon: Use the juice and finely grated zest of ½ an organic lemon. The zest provides most of the aromatic lemon flavour, while the juice adds freshness.
• Neutral-tasting oil: Use 50 ml coconut, vegetable or sunflower oil. Choose an oil without a strong flavour so it doesn’t compete with the lemon and raspberries.
• Milk: Use 100 ml milk to add moisture and help create the soft crumb.
• Baking powder: Add 1 teaspoon baking powder to give the cake lift as it bakes.
• Bicarbonate of soda: Add 1 teaspoon bicarbonate of soda (US baking soda). Together with the other ingredients, it helps create a light sponge.
• Fine sea salt: Add ½ teaspoon fine sea salt. It balances the sweetness and helps the lemon and raspberry flavours stand out.
• Plain flour: Use 200 g plain or all-purpose flour to provide the structure of the cake.
• Fresh raspberries: Fold through 200 g fresh raspberries. Handle them gently so they remain reasonably intact in the batter.

How to Make Raspberry Lemon Sheet Cake

1. Preheat the oven: Heat the oven to 180°C fan / 400°F / Gas 6.

2. Prepare the tin: Line a 20 cm / 8-inch square baking tin with baking or parchment paper.

3. Beat the eggs and sugar: In a medium mixing bowl, beat the eggs and caster sugar together for approximately 2–3 minutes, until pale and fluffy.

4. Add the liquids: Whisk in the lemon juice, lemon zest, oil and milk.

5. Combine the dry ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda and fine sea salt.

6. Make the batter: Add the dry ingredients to the wet ingredients and stir only until everything is combined.

7. Fold in the raspberries: Add the fresh raspberries and fold them gently through the batter with a spatula or wooden spoon, taking care not to break them up unnecessarily.

8. Fill the tin: Transfer the batter to the prepared baking tin and spread it evenly.

9. Reduce the oven temperature and bake: Place the cake in the oven, then reduce the temperature to 170°C fan / 375°F / Gas 5. Bake for 25–30 minutes, until a skewer or toothpick inserted into the centre comes out clean or with only a few moist crumbs rather than raw batter.

10. Cool the cake: Leave the cake in the tin for 5 minutes, then carefully turn it out onto a wire cooling rack and allow it to cool completely.

11. Finish and serve: Before serving, dust with icing sugar. You can also add whipped cream or fresh raspberries if you prefer.

Variations

Raspberry and White Chocolate

Add 100 g chopped white chocolate or white chocolate chips to the batter at the same time as the raspberries. The sweetness of white chocolate works particularly well with the sharper raspberry and lemon flavours.

Add Cinnamon

Add ½ teaspoon ground cinnamon to the dry ingredients for a gentle warm spice note.

Blueberry Lemon Sheet Cake

Replace the raspberries with blueberries for another classic lemon-and-berry combination.

Strawberry Sheet Cake

Use chopped strawberries instead of raspberries. Cut larger berries into small pieces so they distribute evenly through the batter.

Cherry Sheet Cake

Pitted and chopped cherries can also be used in place of the raspberries.

Peach Sheet Cake

Small pieces of fresh peach make a softer, sweeter variation, particularly when peaches are in season.

Nigel’s Recipe Tips

Don’t Overmix the Batter

Once the flour is added, mix only until the dry ingredients have disappeared. Overmixing develops more gluten and can turn what should be a tender sponge into a heavier, tougher cake.

Fold the Raspberries in Gently

Raspberries are delicate and break apart very easily. Use a spatula or wooden spoon and fold them through with as few movements as possible. A few broken berries are fine, but you don’t want to turn the entire batter pink.

Beat the Eggs and Sugar Properly

Give the eggs and sugar the full 2–3 minutes. They should become visibly paler and fluffier before you add the remaining wet ingredients.

Remember to Reduce the Oven Temperature

The oven is initially heated to 180°C fan / 400°F / Gas 6, but once the cake goes in, reduce it to 170°C fan / 375°F / Gas 5.

Check From 25 Minutes

Begin checking the cake at around 25 minutes.

It is ready when a skewer inserted into the centre comes out clean or with a few moist cake crumbs attached. There should be no wet batter.

Keep the Finish Simple

This is one cake where I don’t think you need heavy frosting. A dusting of icing sugar is enough, although whipped cream and a few fresh raspberries turn it into a lovely simple dessert.

Frequently Asked Questions

How Do I Know When the Cake Is Ready?

Insert a skewer or toothpick into the centre.

It should come out clean or with a few moist crumbs attached. If you see wet batter, give the cake a little longer.

Can I Use Another Fruit?

Yes. Blueberries, strawberries, cherries and peaches are all possible variations for this cake.

Tools You’ll Need

• 20 cm / 8-inch square baking tin
• Baking or parchment paper
• Medium mixing bowl
• Separate bowl for the dry ingredients
• Electric hand whisk
• Sieve
• Spatula or wooden spoon
• Wire cooling rack
• Digital kitchen scales

Storage and Freezing

Storing

Store leftover raspberry lemon sheet cake in the refrigerator for up to 2 days.

Freezing

The old article states that the completely cooled cake can be wrapped tightly in cling film and foil and frozen for up to 3 months.

Nutrition

Serving: one slice

Calories: 223.41 kcal · 11% DV
Total Fat: 6.66 g · 10% DV
Carbohydrates: 37.32 g · 14% DV
Sugars: 17.97 g · 20% DV
Protein: 4.18 g · 8% DV
Sodium: 166.09 mg · 8% DV
Fibre: 2.11 g · 8% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the exact ingredients, brands and serving sizes used.

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