Raspberry Lemon Sheet Cake
Raspberry Lemon Sheet Cake with Raspberry Buttercream: Bright, Juicy, and Easy to Love
This Raspberry Lemon Sheet Cake is pure sunshine in dessert form! Bursting with zesty lemon and juicy raspberries in every bite, and slathered with a naturally pink raspberry buttercream, it’s a no-fuss cake that feels just fancy enough for celebrations — without the pressure of layering.
Why You’ll Love This Raspberry Lemon Sheet Cake
This sheet cake is all about laid-back beauty and bold flavor. Fresh lemon juice and zest give the cake a tangy lift, while raspberries (fresh or frozen) add pops of sweetness and color throughout the fluffy crumb. Topped with a smooth raspberry buttercream made with real berries, it’s like a sweet homage to strawberry shortcake or berries-and-cream — all packed into one vibrant, berry-filled bake. It’s simple to make, easy to transport, and even easier to devour.
Fun Flavor Variations For Your Raspberry Lemon Cake
Why settle for plain when you can get creative with different flavor combinations:
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Almond-Raspberry Twist: Swap vanilla extract for almond to give it a bakery-style edge.
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Lemon-Lime Zing: Add lime zest alongside lemon for extra citrus flair.
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Berry Mix-Up: Use a blend of berries — like blueberries or blackberries — in place of just raspberries.
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Raspberry Glaze Instead of Frosting: Skip the buttercream and drizzle with a raspberry-lemon glaze for a lighter finish.
Serving Ideas For Your Raspberry Lemon Sheet Cake
This Raspberry Lemon Sheet Cake is incredibly versatile and can be used in various ways:
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Weeknight Treat: Cut into squares and serve as a vibrant post-dinner dessert.
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Spring Picnic: Bake, frost, and transport right in the sheet pan for low-lift fun.
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Afternoon Coffee Break: Perfect with iced tea, lemonade, or a warm mug of chamomile.
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Decorated with Fresh Berries: Top each slice with extra raspberries or edible flowers for a special touch.
Tips For The Best Raspberry Lemon Sheet Cake
For the best results, follow these simple tips to perfect your Raspberry Lemon Sheet Cake every time:
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Use Fresh Zest and Juice: It’s the secret to the cake’s bright, citrusy depth.
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Toss Raspberries with Flour: Gently coat raspberries in a bit of flour before folding them into the batter to keep them from sinking.
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Cool Completely Before Frosting: Let the cake cool all the way down to avoid a melting mess.
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Sift the Powdered Sugar: This helps create a silky-smooth buttercream frosting without lumps.
The Final Bite
This Raspberry Lemon Sheet Cake is everything you want from a spring or summer dessert — bright, fruity, and delightfully unfussy. Whether you’re bringing it to a party, packing it up for a picnic, or slicing off a square just because it delivers bold bites of berry-lemon bliss every time. Have you tried making this Raspberry Lemon Sheet Cake before? Let me know how you customize it in the comments below!
Raspberry Lemon Sheet Cake
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowls
- 9 x 13 Cake Pan
- Sifter or Fine Mesh Strainer
- High-Speed Blender or Food Processor
Ingredients
Raspberry Lemon Cake
- 10 to 12 oz Raspberries Use Fresh Raspberries, frozen do not work because they release too much moisture when baking
- 1 tbsp All-Purpose Flour or 1:1 Gluten-Free Flour
- 1¾ cup Cane Sugar
- 3 tbsp Lemon Zest About the zest of 2 to 3 lemons
- 1 cup Unsalted Plant-Based Butter Melted and cooled to room temperature
- 1 cup Unsweetened Plain Plant-Based Yogurt At Room temperature
- 2 tbsp Vanilla Extract or Vanilla Bean Paste
- ¾ tsp Sea Salt
- 1 tbsp Cornstarch or Arrowroot Starch
- 3 tsp Baking Powder
- ⅓ tsp Baking Soda
- 3¾ cups All-Purpose Flour or 1:1 Gluten-Free Flour
- 1¼ cup Unsweetened Plain Plant-Based Milk At room temperature
Raspberry Buttercream
- 1 cup Unsalted Plant-Based Butter At room temperature
- 3 cups Powdered Sugar Sifted
- ¾ to 1 cup Freeze Dried Raspberries This is also about 1 oz, blended into a powder
- 1 to 2 tbsp Unsweetened Plain Plant-Based Milk
- oz Freeze Dried Raspberries Optional, to top the cake
Instructions
Raspberry Lemon Cake
- Preheat the oven to 350℉ and grease a 9 × 13-inch cake pan with vegan butter or neutral flavored oil and line it with parchment paper.
- In a bowl, toss the raspberries with 1 tbsp of flour. Set aside.
- In a large bowl or stand mixer with the paddle attachment, rub the sugar and lemon zest together. Then add in the melted plant-based butter, plant-based yogurt, vanilla bean paste or vanilla extract, and sea salt. Whisk until combined. Then add in the cornstarch, baking powder, and baking soda, and whisk again. Finally, add in the flour and plant-based free milk, and whisk just until combined.
- Add the raspberries and gently fold until they are evenly distributed throughout the batter. This is a thick batter, and raspberries are very delicate, so some of the raspberries will break as you mix them in. This is normal! Just try to be as gentle as possible so that not all of the raspberries break while being mixed in.
- Pour the cake batter into your prepared pan. This is a thick batter, so take a spatula and spread the cake batter into an even layer in your pan. Bake your cake for 45 to 50 minutes or until the toothpick comes out relatively clean, if you get some raspberry juice or pieces on the toothpick, the cake can still be done, you just hit a raspberry with the toothpick when testing. Try another area of the cake. Let the cake cool in the pan for 10 minutes, then transfer it to a drying rack to cool completely before frosting.
Raspberry Buttercream
- Put your freeze dried raspberries into a blender or food processor and blend until you get a fine powder. Set aside for later.
- When you are ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream, aka mix for 2 to 3 minutes. Add in 1 cup of sifted powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in a tablespoon at a time of plant-based free milk and continue to beat until it reaches your desired texture.
- Then add in the freeze dried raspberry powder, and mix again until the raspberries are evenly distributed throughout the frosting, and it’s a consistent pink color.
- Spoon and spread the raspberry frosting over the cooled cake and top with any additional crushed freeze dried raspberries for added texture and flavor.
- Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.
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