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Lemon Raspberry Sheet Cake
Fluffy lemon sheet cake with tangy cream cheese frosting and fresh mashed raspberries swirled through. This is the perfect Summertime backyard BBQ cake!
Ingredients
Cake batter:
- 1 cup plus 2 tbsp (225g) granulated sugar
- 1 tablespoon lemon zest
- 1 ⅔ cups (235g) all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup 120ml sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) sunflower oil
- ¼ cup (56g) unsalted butter, melted
- ½ cup (120ml) milk, room temperature
Frosting:
- 1 cup (130g) fresh raspberries
- ¼ cup (50g) granulated sugar, divided
- ½ cup (125g) cold cream cheese
- 1 cup (237ml) cold heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper.
- Make the cake batter. Rub sugar with lemon zest in a large bowl until it is fragrant and takes on a yellow tint. Sift in flour, baking powder, baking soda and salt and whisk until very well evenly blended.
- Combine eggs, sour cream, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth.
- Pour the wet ingredients into the bowl with dry ingredients and mix on low speed until combined and smooth. Do not over-mix the batter.
- Spread the batter into prepared pan and bake for 22-25 minutes until lightly golden and a skewer inserted into the center comes out clean. Transfer pan to a rack and let cool completely.
- Make the frosting. First mash raspberries with half of the sugar (2 tablespoons) until it becomes a puree.
- Place cream cheese into a medium bowl and beat on medium speed with an electric hand mixer until smooth. Add just 2 tablespoon of cream and beat until smooth again. Then gradually add a bit more cream and continue to beat until completely smooth and lump-free. Continue to gradually beat in the cream and once smooth, whip until stiff peaks form. Mix in remaining 2 tablespoons of sugar and vanilla. Add raspberry mixture 1 tablespoon at a time and fold it in gently. You will use about 4 tablespoons but stop if the frosting becomes too runny. Place it in the fridge for 20 minutes to firm up.
- Spread frosting evenly over the cake and then dollop teaspoons of the remaining raspberry mixture over the frosting and swirl it in with a knife. Refrigerate before serving.
