Raspberry Lemon Sheet Cake
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.
INGREDIENTS LIST
- 2 medium eggs
- 150 g caster 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 / baking soda
- 1/2 tsp fine sea salt
- 200 g plain flour (all-purpose)
- 200 g fresh raspberries
Preparation
- 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.
