Raspberry Lemon Sheet Cake

This raspberry lemon sheet cake is one of those no-fuss recipes that take minutes to make and is deliciously comforting.

A sheet cake or traybake as we call it in the UK, is a single layer cake baked in a large rectangular baking pan. I halved the recipe to make a small version and used my square silicone baking form. These types of cakes are often decorated with buttercream, icing, chocolate ganache, or whipped cream, but on this occasion, I wanted to keep it simple with a light dusting of icing sugar.

So, I am sure you have guessed it, this cake is is easily adaptable to flavourings and you can easily double the recipe to make a larger version.

Take a look at my variations section for further inspiration.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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RECIPE HIGHLIGHTS

• EASE: easy.
• DFREE FROM: for a gluten free option please refer to my substitutions section.
• GREAT FOR: weekend baking, picnics, friends and family visiting.
• TASTE & TEXTURE: a light, moist vanilla lemon sponge, with fresh juicy raspberries.
• SERVING: delicious served as it is.
• QUANTITY: 9 slices (20cm / 8inch square baking pan)
• TIME: 34 minutes

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INGREDIENTS

For this recipe all you need are these ingredients:

• Eggs – add structure to the cake. Make sure they are at room temperature before using.

• Caster or granulated white sugar – sweetens the cake just enough.

• Neutral-tasting oil (coconut, vegetable or sunflower oil) – creates moisture, makes the cake light and lengthens the cake’s life span.

• Lemon juice and zest – really intensifies the taste of the raspberries.

• Milk – helps to lighten the cake and keep it moist.

• Pure vanilla extract or paste – adds flavour and enhances the other ingredient flavours.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• Baking powder – is a chemical leavening which increases the volume of the ingredients during baking, helping to create a nice light texture.

• Bicarbonate of soda or soda bicarbonate – is another chemical leavening which works prior to baking.

• Plain or all-purpose flour – to build structure.

• Fresh raspberries – are the hero of this recipe and add the perfect summer taste to this dessert.

TIP:

I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

VEGAN OPTIONS

• Dairy-free milk: replace the milk with non-dairy milks such as almond, oat, rice or soy milk.

GLUTEN-FREE OPTION

• Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability. You can also try Doves Farm gluten free self-raising flour.

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WHAT VARIATIONS CAN I MAKE?

• Spices – try adding 1/2 teaspoon of cinnamon to the cake batter.

• White chocolate – is a wonderful addition to any dessert or cake with raspberries, its sweetness and caramel notes making a delightful match. Add 100g of chopped chocolate chips to the batter with the raspberries.

• Try different fruits – this recipe works well with many other fruits. Try blueberries, strawberries, cherries or peaches.

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NUTRITION

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STORAGE AND FREEZING

This raspberry lemon cake will keep for 1-2 days in the fridge.

Freezing: The cake can be frozen for up to 3 months. Once completely cooled down, tightly wrap in a layer of cling film and a layer of tin foil.

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TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Loose Base Square Cake Tin, Professional Gauge Carbon Steel with Eclipse Non-Stick Coating, 20 cm x 20 cm / 8″ x 8″ Cake Pan; Cake Pan, Ideal for bakes and celebration cakes

A great size and good quality non-stick pan for all your traybakes, bars etc…

• Breville Classic Combo Stand and Hand Mixer | 3.7 Litre Stainless Steel Bowl | Swivel Control, Whisk, Dough Hooks and Beaters

I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

Alternatively, use a pan like this if you double the recipe:

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TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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RECIPE TIPS

Avoid over-mixing the cake batter as you risk over-developing the gluten in the batter leading to a tough, dense cake.

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