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raspberry sheet cake with white frosting and fresh raspberries and lemon slices on brown parchment paper
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5 from 2 votes

Lemon Raspberry Cake

Moist and tender lemon raspberry single layer cake, with a basic buttercream frosting, topped with fresh raspberries.
Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: lemon and raspberry cake, lemon raspberry cake
Servings: 12 pieces
Calories: 458kcal
Author: Erin
Cost: $3.10


For the Cake

  • 1 ½ cups raspberries pureed; fresh, frozen or canned,
  • 2 ¾ cup all purpose flour
  • 1 ⅔ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large egg whites
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 tablespoon beet juice for color (optional)

For the Icing

  • 1 stick salted butter softened
  • 1 ½ cup powdered sugar
  • ¼ cup whipping cream
  • 1 teaspoon vanilla

Optional Garnishments

  • fresh whole raspberries
  • thinly sliced lemon slices


For the Cake

  • Preheat oven to 350 degrees, and grease and flour a 13x9 inch pan (or line with parchment paper.) See footnote for how to grease and flour a pan.
  • Puree 1 ½ cups raspberries, set aside. If desired, strain pureed raspberries through a mesh strainer to avoid seeds in the cake, although this is not a necessary step.
  • In a large bowl, combine 2 ¾ cups flour, 1 ⅔ cups sugar, 1 teaspoon baking soda and 1 teaspoon salt.
  • In the same bowl, add 4 large egg whites, 1 cup sour cream, ¾ cup vegetable oil, 1 tablespoon lemon juice, and 1 teaspoon vanilla; stir until fully combined.
  • Fold in the 1 ½ cups pureed raspberries until combined. For a more vibrant "raspberry" color, add a tablespoon of beet juice for a natural boost in color, or your favorite deep red food coloring.
  • Pour batter evenly into greased and floured 13x9 inch pan.
  • Bake in a 350 degree oven for 22-35 minutes, until center springs back from touch, or toothpick inserted in center comes out clean.
  • Cool completely before frosting.

For the Frosting

  • Add one stick of butter, completely softened, to a bowl. Add 1 ½ cups powdered sugar, ¼ cup heavy whipping cream, and 1 teaspoon vanilla.
  • Using an electric mixer (or a whisk by hand-but you'll need to use some elbow grease) beat the frosting ingredients until fluffy, about 2 minutes by mixer or 5 minutes by hand whisk.
  • Wait until cake is completely cooled to frost. Store frosting at room temperature until ready to frost the cake. Wait until the cake is fully cooled to avoid frosting runoff.
  • If desired, decorate the cake with fresh raspberries and sliced lemons.


  • measure 1 ½ cups raspberries before pureeing, it may look like less after pureeing
  • beet juice is not a necessary ingredient, it's just for color; but any coloring ingredient is fine although not necessary
  • oil is used over butter for a moister cake
  • if desired, strain the seeds out of the pureed raspberries; also not necessary however
  • to grease and flour pan, run a light layer of butter over bottom and sides of pan, dust with flour and tap excess out.
  • only cook the cake long enough to get the center to spring back (or toothpick to come out clean), any longer can deplete the moisture from the cake
  • wait until completely cooled to frost, with room temperature frosting


Calories: 458kcal | Carbohydrates: 67g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 17mg | Sodium: 335mg | Potassium: 100mg | Fiber: 2g | Sugar: 44g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg