Raspberry Lemon Sheet Cake
Ingredients
- 2 cups sugar
- 3 lemons, zested, plus 1/3 cup lemon juice (from about 2 lemons)
- 4 cups flour
- 1 1/2 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup butter, at room temperature
- 1/2 cup vegetable oil
- 6 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
Frosting
- 12 ounces raspberries (thawed, if frozen)
- 3/4 cup sugar
- 1 1/2 cups heavy cream
- Lemon zest or sprinkles, for decor
Preparation
Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch pan.
Whisk together the lemon zest and sugar.
In a medium bowl, mix the flour, baking powder, and salt.
Add the butter and oil to the bowl with the lemon sugar and cream together.
Add the lemon juice.
Add half of the flour mixture, then add the buttermilk.
Add the remaining flour mixture and combine until fluffy.
Bake for 28-32 minutes.
Frosting
Mash the raspberries with a fork and strain to get the juice.
In a mixer, whisk the heavy cream and 1/4 cup of sugar until soft peaks form.
Mix in the raspberry juice.
Add the frosting to the cooled cake and decorate with lemon zest or sprinkles.
Notes
Can be made gluten-free by using gluten-free flour.
