Moist sheet cake with raspberries (Print Version)

# Ingredients:

→ For the Cake

01 - 3/4 cup (180g) softened butter
02 - 3/4 cup plus 2 tablespoons (180g) sugar
03 - 3 large eggs
04 - 1 1/2 cups (190g) all-purpose flour
05 - Zest of 1 lemon
06 - 1 teaspoon (cream of tartar) baking powder
07 - About 30 raspberries (fresh or frozen)

→ For the Lemon Syrup

08 - 1/4 cup (50g) sugar
09 - 3 1/2 tablespoons (50ml) lemon juice (about 2 fresh lemons, or bottled juice)

→ For the Glaze

10 - 1 2/3 cups (200g) powdered sugar
11 - 1-2 tablespoons lemon juice
12 - 1 tablespoon milk
13 - 3 1/2 tablespoons (50g) seedless raspberry jam

# Instructions:

01 - Beat butter and sugar until creamy, then add the eggs. Grate the zest from one lemon and add it to the mixture. Mix flour and baking powder together, then briefly fold into the batter.
02 - Pour the batter into the baking pan, smooth the surface, and distribute the raspberries evenly on top.
03 - Bake in the oven at 300°F (150°C) fan/convection for about 25-30 minutes, performing a toothpick test toward the end to check for doneness.
04 - While the cake is still baking, prepare the syrup. Heat lemon juice and sugar in a small pot, stirring until the sugar dissolves completely.
05 - Remove the cake from the oven and poke it several times with a toothpick or wooden skewer. Pour the syrup over the cake, allowing it to soak in.
06 - After the cake has cooled, make the icing by mixing powdered sugar with lemon juice and milk - it should be somewhat thick. Gently heat the jam in a small pot until it becomes fluid.
07 - Spread the icing evenly over the cake using a pastry brush. Drop small dollops of jam onto the icing and swirl with a toothpick to create a marbled effect.

# Notes:

01 - Poking small holes in the cake allows the lemon syrup to penetrate the cake thoroughly.
02 - To maintain moisture, cover or wrap the cake with plastic wrap while it's still warm.
03 - For a smooth glazing surface, flip the cake over before applying the glaze.
04 - This cake has a short baking time, but every oven is different - keep an eye on it and do a toothpick test.
05 - To achieve a nice thick glaze, make sure the cake is completely cooled first.
06 - This recipe also works for a flat cake in a 9-10 inch (24-26cm) springform pan.
07 - For a full-sized sheet cake, double the ingredients.

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