Raspberry Lemon Sheet Cake

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! 🙂


  • Ease: easy.
  • Diet: for a gluten free option please refer to my substitutions section.
  • Great for: everyday dessert, weekend baking, picnics, friends and family visiting.
  • Taste and 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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    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.

    • 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 would love to know how you get on and share it with the other readers.


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


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


    • 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.


    • 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.

    If you experiment, I would love to know how you get on and share it with the other readers.


    Serving: one slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Raspberry Lemon Sheet Cake


    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.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


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

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

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


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


    Raspberry Lemon Sheet Cake

    Raspberry Lemon Sheet Cake

    Preparation:6 minutes
    Baking:28 minutes
    Total:34 minutes
    Servings: 9 slices
    Tools you’ll need:
    • 20cm / 8inch square baking pan
    This raspberry lemon sheet cake is one of those no-fuss recipes that takes minutes to make and is deliciously comforting. This cake fits a 20cm square baking pan. Alternatively, double the recipe and use a 30x20cm pan.


    • 2 medium eggs
    • 150 g caster sugar (or granulated)
    • half an organic lemon (juice and zest)
    • 50 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 100 ml milk
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda / baking soda
    • 1/2 tsp fine sea salt
    • 200 g plain (all-purpose) flour
    • 200 g fresh raspberries


    • Preheat oven to 180°C fan / 400°F / Gas 6.
      Line a 20cm (8inch) square baking pan with baking/parchment paper.
    • In a medium sized bowl, beat together the eggs and sugar until pale and fluffy. Approx.: 2-3 minutes.
    • Whisk in the lemon juice, zest, oil and milk.
    • In a separate bowl, sift together all the dry ingredients – baking powder, bicarbonate of soda, salt and flour.
    • Add the dry ingredients to the wet ingredients, stirring until just combined.
    • Finally, add the raspberries to the batter and fold in with a spatula or wooden spoon carefully. 
    • Baking: Transfer to the prepared baking pan and place in the oven. Turn the oven down to 170°C fan / 375°F / Gas 5 and bake for about 25-30 minutes or until a skewer or toothpick inserted in the centre comes out clean with just a few crumbs on it (not raw batter).
    • Leave to cool in the pan for 5 minutes then turn out onto a wire rack to cool completely.
    • Before serving, sprinkle with icing sugar, top with whipping cream or fresh raspberries, to your preference. Store leftovers in the fridge up to 1 day.
    KEYWORDS lemon, raspberry sheet cake



    If you tried this Raspberry Lemon Sheet Cake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    Raspberry Lemon Sheet Cake

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