Lemon Raspberry Frosted Sheet Cake

Lemon Raspberry Frosted Sheet Cake

This buttermilk lemon raspberry frosted sheet cake combines two of my favorites—sun-ripened raspberries and tart lemon—into one deliciously tender and citrusy cake.

Course Dessert

Cuisine American

Keyword Lemon Raspberry Frosted Sheet Cake

Prep Time 20

Cook Time 40

Cooling 2

Servings

Calories 444kcal

Author Cathy Pollak

Equipment

Ingredients

Cake:

cooking spray
3 cups all-purpose flour
2 tbsps. lemon zest
2 tsps. baking powder
1/2 tsp. kosher salt
1-3/4 cups granulated sugar
1 cup unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
1/4 cup buttermilk
1-1/2 tsps. vanilla extract
3 tbsps. fresh lemon juice

Frosting:

1-1/2 cups fresh raspberries
1/2 cup granulated sugar
8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tbsp. fresh lemon juice
1/2 tsp. vanilla extract
2-3/4 cups confectioners' sugar
1/2 -1 tbsps. milk for thinning (only if you need it)

Garnish:

raspberries
lemons, sliced into wheels

Instructions

Cake:

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan and line it with parchment paper. (Using parchment is only necessary if you want to remove the cake from the pan without sticking; otherwise, just greasing the pan is sufficient.)
cooking spray
In a large mixing bowl, combine the flour, lemon zest, baking powder, and salt. Set aside.
3 cups all-purpose flour, 2 tbsps. lemon zest, 2 tsps. baking powder, 1/2 tsp. kosher salt
In a medium-sized bowl, beat together the sugar and softened butter until light and creamy, about 2 minutes. Add the eggs, sour cream, buttermilk, vanilla, and lemon juice. Mix until combined.
1-3/4 cups granulated sugar, 1 cup unsalted butter, room temperature, 3 large eggs, 3/4 cup sour cream, 1/4 cup buttermilk, 1-1/2 tsps. vanilla extract, 3 tbsps. fresh lemon juice
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. (Be careful not to overmix the batter.)
Pour the batter into the prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before applying the frosting.

Frosting:

In a small bowl, mash the raspberries with the granulated sugar to create a jammy texture. Set aside.
1-1/2 cups fresh raspberries, 1/2 cup granulated sugar
In a large mixing bowl, beat the cream cheese and butter together until smooth. Then, mix in the lemon juice and vanilla extract.
8 oz. cream cheese, room temperature, 1/2 cup unsalted butter, room temperature, 1 tbsp. fresh lemon juice, 1/2 tsp. vanilla extract
Slowly add the confectioners' sugar to the cream cheese mixture, beating until fully combined. If the mixture is too thick, add ½ to 1 tablespoon of milk to thin it out.
2-3/4 cups confectioners' sugar , 1/2 -1 tbsps. milk for thinning (only if you need it)
Stir in mashed raspberries.
Once cake is cooled, apply frosting over the top of the cake.
Chill the cake in the refrigerator until ready to serve, Garnish each slice with fresh raspberries and a lemon wheel.
raspberries, lemons, sliced into wheels

Notes

For optimal outcomes when preparing this lemon raspberry frosted sheet cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition