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 a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: easy.
- Diet: for a gluten free option please refer to my variations 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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
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 vanilla paste – adds flavour and enhances the other ingredient flavours.
Baking powder – is a chemical leavening which increases the volume of the ingredients during baking, helping to create a nice light texture.
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.
I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, 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.
WHAT VARIATIONS AND SUBSTITUTIONS 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.
Gluten free – replace the gluten flour with a 1:1 alternative gluten free flour. If possible choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.
Sugar free options – if you want a healthier option replace the cane sugar with coconut sugar which contains minerals, electrolytes and has a lower-glycaemic index. Alternately, xylitol or erythritol can also be used.
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.
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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Here is a list of some kitchen equipment that I use and recommend for this recipe.
Square baking pan 20 x 20cm / 8″
Alternatively, use a pan like this if you double the recipe:
Rectangle baking pan – approximately: 30 x 20 cm (8 x 10.5 inch)
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR RASPBERRY LEMON CAKE ?
Raspberry Lemon Sheet Cake
- 2 medium/ US large eggs
- 150 g caster or granulated white sugar
- 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 or baking soda
- 1/2 tsp fine sea salt
- 200 g plain or all-purpose flour
- 200 g fresh raspberries
- Preheat oven to 180°C fan / 400°F / Gas 6.Line a 20cm (8") baking pan or sheet pan with greaseproof 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.
- Avoid over-mixing the cake batter as you risk over-developing the gluten in the batter leading to a tough, dense cake.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried these 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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