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This lemon raspberry sheet cake is moist, tangy, and topped with a lemon glaze swirled with raspberry jam. A fresh and fruity dessert for any occasion!
Why You’ll Love This Lemon Raspberry Sheet Cake
This lemon raspberry sheet cake is a vibrant and refreshing dessert that’s perfect for summer gatherings or whenever you’re craving something fruity. It’s soft, moist, and bursting with zesty lemon flavor and sweet raspberries.
The cake is soaked in a lemon sugar syrup, which not only enhances the lemony flavour, but also ensures every bite is melt-in-your-mouth moist. Finished with a luscious lemon glaze swirled with raspberry jam, it’s a showstopper for any table.
What Makes This Cake Special?
The combination of tangy lemon and juicy raspberries makes this cake a standout. It’s beautifully balanced with a bright, fresh flavour.
The lemon syrup is the secret to this cake’s moistness, while the glaze and raspberry jam swirl add a decorative, delicious finishing touch. This cake is as easy to make as it is impressive to serve.
Equipment You’ll Need
To make this cake, you’ll need:
- 8×8-inch square tin – For an even, beautifully baked sheet cake.
- Mixing bowls – For the cake batter, syrup, and glaze.
- Zester – To finely zest the lemon for the batter.
- Toothpick or skewer – To poke holes in the cake for the syrup.
- Spatula or metal spoon – For spreading the glaze smoothly over the cake.
Tips for the Perfect Lemon Raspberry Sheet Cake
- Poke Holes for Syrup: Poking small holes in the cake allows the lemon syrup to seep in, keeping it moist and infusing it with flavor.
- Wrap While Warm: Wrapping the cake in cling film while it’s still warm traps moisture, making the cake even softer as it cools.
- Scatter Raspberries on top of the cake batter: Adding raspberries to the batter after pouring it into the tin prevents them from sinking to the bottom.
- Flip for a Smooth Glaze: Flipping the cake over before glazing gives you a flat surface for a clean, professional finish.
- Don’t Overbake: Keep a close eye on the cake while it bakes. Overbaking can dry it out, so remove it as soon as a toothpick comes out with a few crumbs on.
Why Lemon Sugar Syrup Makes the Cake Better
The lemon sugar syrup not only enhances the cake’s tangy lemon flavour, but also keeps it incredibly moist. The syrup seeps into the cake, creating a texture that’s tender and rich without being heavy.
It’s a simple yet effective way to elevate the flavour and ensure your cake stays fresher for longer.
Ingredients for Lemon Raspberry Sheet Cake
For the Cake:
- 170 g margarine or salted butter, softened (¾ cup)
- 170 g caster sugar (¾ cup granulated sugar)
- 3 large eggs, room temperature
- 170 g self-raising flour (1 ½ cups)
- Zest from 1 lemon
- Approx 30 fresh raspberries
For the Lemon Syrup:
- 50 g icing sugar (⅓ cup powdered sugar)
- 50 ml lemon juice (approx 2 lemons)
For the Glaze:
- 200 g icing sugar (1 ½ cups powdered sugar)
- 1 tbsp lemon juice
- 2 tbsp milk (any)
- 50 g seedless raspberry jam, melted and hot (approx 3 tbsp)
How to Make Lemon Raspberry Sheet Cake
Step 1: Prepare the Tin and Preheat the Oven
Line an 8×8-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal. Preheat your oven to 170°C (150°C fan)/340°F.
Step 2: Make the Cake Batter
In a large mixing bowl, cream together the softened margarine or butter and caster sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then whisk in the lemon zest. Fold in the self-raising flour until just combined.
Step 3: Add the Raspberries
Pour the batter into the prepared tin, spreading it out evenly with a spatula. Scatter the raspberries over the top..
Step 4: Bake the Cake
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
Step 5: Make the Lemon Syrup
While the cake bakes, mix the icing sugar and lemon juice in a small bowl or jug until the sugar dissolves.
Step 6: Add the Syrup to the Cake
Once the cake is out of the oven, poke small holes all over the surface using a toothpick or skewer. Drizzle the lemon syrup evenly over the warm cake, letting it soak in.
Step 7: Wrap and Cool the Cake
Wrap the cake in cling film while it’s still warm to trap the moisture, then let it cool completely before adding the icing/glaze.
Step 8: Make the Glaze
In a bowl, whisk together the icing sugar, lemon juice, and milk until smooth. Melt the raspberry jam in the microwave or on the stovetop until hot and runny.
Step 9: Glaze and Decorate
Flip the cooled cake over onto a cooling rack so the base of the cake is now the top. Evenly pour the lemon glaze over the top and smooth it out gently, then dollop or drizzle the melted raspberry jam over the glaze and use a toothpick, skewer, or knife to swirl through it to make a pretty pattern. Let the icing set at room temperature before slicing it up.
Why This Cake is Perfect for Any Occasion
This lemon raspberry sheet cake is versatile and works for any event. Its fresh, fruity flavours make it perfect for summer parties, picnics, or afternoon tea.
Because it’s easy to transport, it’s also an excellent choice for potlucks or family gatherings. Everyone will be asking for the recipe!
Tips for Success
- Use Fresh Lemons: Freshly squeezed lemon juice adds a brighter, more natural flavor compared to bottled lemon juice (bottled lemon juice is also fine if that’s all you’ve got).
- Cool Before Glazing: Always let the cake cool completely before adding the glaze to prevent it from melting.
- Adjust the Glaze Consistency: Add more milk for a thinner glaze or more icing sugar for a thicker consistency.
Serving Suggestions
Serve this cake as a light dessert or snack. It pairs beautifully with a cup of tea, coffee, or a chilled glass of lemonade.
Watch My Step-by-Step Video
Want to see how to make this cake? Watch my full video tutorial on the Fitwaffle Kitchen YouTube channel.
For more recipes and baking inspiration, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle!
Why You’ll Keep Coming Back to This Recipe
This lemon raspberry sheet cake is a dessert you’ll want to make again and again. Its bright, zesty flavours and moist texture make it a favourite for any occasion.
Whether you’re baking for a crowd or just enjoying it yourself, this cake is guaranteed to impress.
Other Recipes to Try
If you loved this recipe, check out these other fruity favourites from Fitwaffle Kitchen:
- Lemon Drizzle Loaf Cake: A simple, tangy loaf cake that’s perfect for sharing.
- Cinnamon Banana Cake: A delicious, cinnamon-swirled loaf cake.
Both are easy to make and guaranteed to satisfy your dessert cravings!
Lemon Raspberry Sheet Cake
Ingredients
- For the Cake:
- 170 g margarine or salted butter softened (¾ cup)
- 170 g caster sugar ¾ cup granulated sugar
- 3 large eggs room temperature
- 170 g self-raising flour 1 ½ cups
- Zest from 1 lemon
- Approx 30 fresh raspberries
For the Lemon Syrup:
- 50 g icing sugar ⅓ cup powdered sugar
- 50 ml lemon juice approx 2 lemons
For the Glaze:
- 200 g icing sugar 1 ½ cups powdered sugar
- 1 tbsp lemon juice
- 2 tbsp milk any
- 50 g seedless raspberry jam melted and hot (approx 3 tbsp)
Instructions
Step 1: Prepare the Tin and Preheat the Oven
- Line an 8x8-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal. Preheat your oven to 170°C (150°C fan)/340°F.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream together the softened margarine or butter and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then whisk in the lemon zest. Fold in the self-raising flour until just combined.
Step 3: Add the Raspberries
- Pour the batter into the prepared tin, spreading it out evenly with a spatula. Scatter the raspberries over the top..
Step 4: Bake the Cake
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
Step 5: Make the Lemon Syrup
- While the cake bakes, mix the icing sugar and lemon juice in a small bowl or jug until the sugar dissolves.
Step 6: Add the Syrup to the Cake
- Once the cake is out of the oven, poke small holes all over the surface using a toothpick or skewer.
- Drizzle the lemon syrup evenly over the warm cake, letting it soak in.
Step 7: Wrap and Cool the Cake
- Wrap the cake in cling film while it’s still warm to trap the moisture.
- Let it cool completely before adding the icing/glaze.
Step 8: Make the Glaze
- In a bowl, whisk together the icing sugar, lemon juice, and milk until smooth.
- Melt the raspberry jam in the microwave or on the stovetop until hot and runny.
Step 9: Glaze and Decorate
- Flip the cooled cake over onto a cooling rack so the base of the cake is now the top.
- Evenly pour the lemon glaze over the top and smooth it out gently, then dollop or drizzle the melted raspberry jam over the glaze and use a toothpick, skewer, or knife to swirl through it to make a pretty pattern.
- Let the icing set at room temperature before slicing it up.
Hi would this be ok to make in a 9×9 tin?