As a passionate baker, I often find myself in the delightful position of being asked to bring desserts to summer gatherings. Recently, I decided to whip up a lemon raspberry sheet cake that turned out to be a crowd-pleaser. The combination of zesty lemon and tart raspberries in a moist cake was so well-received that I’ve been requested to make it for upcoming events. This cake embodies the essence of summer desserts, making it an ideal choice for any festive occasion.
Creating the Perfect Lemon Raspberry Sheet Cake
Laura Scherb for Taste of Home
This delightful cake is inspired by a classic sour cream pound cake recipe, infused with vibrant summer flavors. The addition of fresh raspberries not only enhances the visual appeal but also adds a refreshing zing to the frosting. The bright notes of lemon zest and juice elevate the cake batter, making it irresistible. You might find yourself reaching for a second slice before finishing the first!
The delightful crunch from the wafer cookies adds an unexpected twist to this traditional cake. This recipe showcases a creative approach to a beloved dessert, making it a standout at any gathering.
Ingredients You Will Need
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1-3/4 cups granulated sugar
- 1 cup sour cream
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from one large lemon)
- 2 tablespoons lemon juice (from one large lemon)
- 2-3/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
For the frosting:
- 1 cup fresh raspberries, plus extra for decoration
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces (1/2 block) cream cheese, softened
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 2/3 cup roughly chopped wafer cookies (such as raspberry yogurt, lemon, and vanilla), plus extra whole cookies for garnish
Step-by-Step Directions
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F. In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Incorporate the sour cream thoroughly, then add the eggs one at a time, ensuring each is well mixed before adding the next. Finally, blend in the vanilla, lemon zest, and lemon juice.
In a separate bowl, combine the dry ingredients. Gradually add the dry mixture to the wet ingredients, stirring gently to avoid overmixing. Pour the batter into a parchment-lined 13×9-inch baking pan and bake for approximately 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 2: Make the Raspberry Frosting
While the cake cools, prepare the raspberry frosting. Blend the raspberries until smooth, then strain to remove the seeds, aiming for about four to six tablespoons of puree. In a mixing bowl, beat the butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, mixing until the frosting is light and airy. Incorporate the raspberry puree one tablespoon at a time, continuing to beat until well combined. If the frosting curdles, keep mixing until it becomes smooth again.
Step 3: Assemble the Cake
Once the cake and frosting are ready, it’s time to assemble. Use a serrated knife to slice the cake in half horizontally, creating two equal layers. Spread about 1-1/2 cups of frosting on the cut surface of the bottom layer, then sprinkle 2/3 cup of the crushed wafer cookies for added texture. Place the second layer on top and spread the remaining frosting over the entire cake.
Step 4: Garnish and Serve
To finish, decorate the cake with the remaining raspberries and whole wafer cookies. For a polished look, trace the lines for cutting into slices with a knife, ensuring each piece has a garnish.
My Thoughts on This Delightful Cake
This lemon raspberry sheet cake was a true delight. The combination of flavors and textures perfectly captures the essence of summer desserts. I’m eager to experiment with other berry variations to discover new flavor profiles. After enjoying this recipe, I’m excited to explore more creative baking ideas. For now, this lemon raspberry sheet cake will be my go-to dessert for all summer gatherings.