Raspberry Lemon Sheet Cake

This raspberry lemon cake combines the fresh acidity of lemon with the fruity sweetness of raspberries in a fluffy sheet cake. The moist dough, lemon syrup, and fruity glaze form a harmonious taste experience that impresses on any occasion.

When I first baked this cake for my family, everyone was thrilled by the perfect balance between fruity sweetness and refreshing citrus note. Especially in summer, it's a regular companion to coffee and tea in our garden.

Core Ingredients

• Butter: Provides the velvety texture and full flavor of the cake and makes it particularly juicy
• Lemon zest: Gives the dough an intense citrus aroma without making it too sour
• Raspberries: Add fruity accents to the cake and form the perfect flavor counterpart to the lemon
• Lemon syrup: Makes the cake incredibly moist and intensifies the citrus flavor
• Raspberry jam: Provides the fruity note in the glaze and the attractive marbling

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Detailed Preparation

Prepare Dough:

Take the butter out of the refrigerator and let it soften at room temperature for about an hour. In a large mixing bowl, beat the soft butter together with the sugar using a hand mixer on highest speed until creamy and light. This takes about 3-4 minutes – the longer, the fluffier the cake will be. Add the eggs one at a time and stir for about 30 seconds each until they are fully incorporated. Thoroughly wash and dry the lemon, and using a fine grater, grate the peel, using only the yellow part, as the white part tastes bitter. Add the lemon zest to the dough. In a separate bowl, mix the flour with the cream of tartar baking powder. Add the flour mixture to the dough in two portions and stir on lowest speed just until everything is combined. Stirring too long makes the cake tough.

Optimal Baking:

Preheat the oven to 150 degrees Celsius (300°F) fan. Line a small baking sheet (approx. 20 x 34 cm/8 x 13 inches) with parchment paper or grease well and lightly flour. Evenly fill the dough into the form and smooth with a spatula or back of a spoon. Carefully distribute the raspberries on the dough and press lightly. If using frozen raspberries, don't thaw them, but use them directly frozen. Bake the cake in the middle of the preheated oven for 25-30 minutes. After about 20 minutes, test for doneness with a wooden stick – if no dough sticks to the stick, the cake is done. The cake should be golden brown but not too dark.

Prepare Syrup:

While the cake is baking, prepare the lemon syrup. Squeeze the lemons until about 50 ml of juice is obtained. Put the lemon juice together with the sugar in a small pot and warm slowly over medium heat. Stir occasionally to completely dissolve the sugar, but don't let the mixture boil. Once the sugar has dissolved, remove the pot from the heat and let the syrup cool slightly.

Incorporate Syrup:

Remove the finished baked cake from the oven and leave it directly in the form. Poke the surface of the cake multiple times with a toothpick or thin wooden skewer so the syrup can penetrate well. Drizzle the slightly cooled lemon syrup evenly over the still warm cake. Make sure the syrup also reaches the edges. Let the cake with the syrup cool for about 30 minutes.

Make Glaze:

For the glaze, sift the powdered sugar into a bowl to avoid lumps. Stir with 1-2 tablespoons of lemon juice and a tablespoon of milk to a smooth, thick mass. The consistency should be viscous – if necessary, add more powdered sugar or liquid. Briefly warm the raspberry jam in a small pot or in the microwave until it becomes liquid. Spread the white lemon glaze evenly on the cooled cake. Then distribute small dollops of the liquid raspberry jam on the white glaze with a spoon. Pull through the glaze with a toothpick or the tip of a knife to create a marbled pattern.

Once when I didn't have fresh raspberries on hand, I used frozen ones and was surprised at how well they work in the cake. They keep their shape better during baking and release less juice. My family especially loves the spots where the raspberries and lemon syrup combine to form small, juicy pockets in the cake.

Seasonal Adaptations

This cake is excellent for the summer months when fresh raspberries are in season. Their natural sweetness and intense aroma make the cake particularly fruity. The refreshing citrus note provides a pleasant lightness that's perfect for warm days. In the colder months, frozen raspberries can easily be used, preserving the cake's summery freshness.

Serving Suggestions

This moist sheet cake can be served in various ways:

1. Classic with a cup of coffee or tea in the afternoon
2. As a sweet conclusion to a summer brunch
3. Slightly warmed with a scoop of vanilla ice cream as dessert
4. Cut into small cubes as part of a coffee buffet or for picnics

Flavor Variations

With small adjustments, the basic dough can be interpreted in many ways:

1. Replacing the raspberries with blueberries creates an equally delicious variant
2. For a more intense citrus flavor, some lemon juice can be added to the dough
3. A splash of lime juice in the syrup gives an exotic note
4. For a special refinement, some ground cardamom can be mixed into the dough

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Storage Tips

The finished cake, well covered, keeps at room temperature for about 2-3 days. In an airtight cake container in the refrigerator, it stays fresh for up to 5 days. The cake can also be frozen in portions. To do this, freeze the pieces individually on a tray and then store in a freezer bag or container for up to 3 months. To thaw, simply leave at room temperature or briefly warm in the microwave.

After many experiments with this recipe, I can say that the raspberry lemon cake is a true all-rounder. It is suitable for festive occasions as well as for everyday enjoyment and impresses with its freshness and juiciness. The combination of raspberry and lemon is timeless and appeals to both adults and children. Try this recipe and convince yourself of this heavenly taste experience!

Frequently Asked Questions

→ Can I use frozen raspberries?

Yes, you can use both fresh and frozen raspberries. With frozen raspberries, don't thaw them beforehand, but place them directly frozen onto the batter.

→ Why is the cake soaked with syrup?

The lemon syrup ensures that the cake becomes particularly moist and tastes more intensely of lemon. By poking with a toothpick, the syrup can penetrate well into the inside of the cake.

→ Can I bake the cake without glaze?

Yes, the cake tastes delicious even without glaze. The lemon syrup already provides plenty of flavor and moisture. However, the glaze gives the cake an additional sweetness and visual appeal.

→ How long does the cake keep?

The cake keeps well sealed at room temperature for about 3-4 days. The syrup helps it stay moist for a long time. You can also freeze it in portions and thaw as needed.

→ Can I use other berries instead of raspberries?

Yes, you can also use blueberries, blackberries or a berry mix. Note that very juicy berries like strawberries can make the batter too moist.

→ Why should the cake cool completely before glazing?

If the cake is still warm, the glaze will melt and become thin instead of setting nicely. A completely cooled cake ensures an even, thicker layer of glaze.