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Lemon Raspberry Sheet Cake

overhead photo of a lemon raspberry sheet cake.
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This Lemon Raspberry Sheet Cake is light, moist, and perfect for summer! A tender lemon cake is swirled with sweet raspberry jam and topped with a fluffy raspberry buttercream. Made in one bowl with minimal ingredients, it's a sweet and simple summer treat.

Ingredients

Units Scale

For The Cake:

  • 226g salted butter- room temperature
  • 300g granulated sugar
  • 2 large eggs- room temperature
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon zest
  • 300g all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 236g whole milk
  • 20g fresh lemon juice
  • 160g raspberry jam -stirred to make smooth

For The Raspberry Buttercream:

  • 113g unsalted butter- room temperature
  • 200g powdered sugar
  • 80g raspberry jam
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F and spray a 9x13 inch baking pan with non-stick cooking spray.

  2. In a large mixing bowl, add softened butter and granulated sugar. Use a wooden spoon to mix the two ingredients until well combined and light.

  3. To the butter/sugar mixture, add in the eggs, vanilla extract, and lemon zest. Again, mix until well combined and no traces of egg remain.

  4. Next, to the wet ingredients, add in the flour, baking powder, and salt. Mix until just combined, and it's ok if the batter looks chunky at this point.

  5. Now, pour the milk and lemon juice into your mixing bowl and carefully mix all ingredients together until you have a smooth, silky batter. (careful not to overmix!)

  6. Pour the lemon cake batter into your prepared baking pan and spread it into an even layer. Add 9 dollops of stirred raspberry jam on top of your cake batter and use a toothpick to swirl the jam into the cake so it's evenly distributed.

  7. Bake in preheated oven for 28-34 minutes, or until a toothpick inserted into the center comes out clean. Carefully remove your sheet cake from the oven and allow it to cool completely before adding frosting.

  8. To make the frosting, mix softened butter and powdered sugar in a medium sized mixing bowl. Add in the raspberry jam, vanilla extract, and a pinch of salt, and mix until it's smooth and creamy. (if too thick, add in 1 tablespoon of room temperature milk.)

  9. Evenly spread the raspberry buttercream over the top of your fully cooled cake, decorate as desired, then cut, serve, and enjoy!

Notes

  • Use room temperature ingredients: This allows the batter to come together much smoother and gives you a better rise on your cake!
  • Measure ingredients properly: This is why I included the measurements in grams. It will ensure you will measure accurately and get beautiful baked goods every time.
  • Don't overmix the batter: Yes, you do want to make sure that all the ingredients are well combined, but the more you stir once the flour and milk are added the tougher the gluten proteins will be. Which then results in a tough cake.
  • Zest first: It's so much easier to zest your lemon before you juice it!
  • Cool the cake completely: Unless you want the buttercream to melt over top of the cake, you need to let it cool completely first.
  • Storing: Store leftovers in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

Find it online: https://www.coleinthekitchen.com/lemon-raspberry-sheet-cake/