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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Raspberry Lime Sheet Cake Cooking View

I have never been much of a fan of sheet cakes.  There is nothing wrong with them of course, but they are more of a low-maintenance dessert and to be perfectly honest, I enjoy frills :)  However, there are times when no-fuss desserts come in handy such as when you are short on time, or if you want to bake something with limited kitchen equipment.  This sheet cake is a wonderful answer to just such situations, and was a big hit with my family.  Not only that but the berries sunken into the top and the drizzle of glaze on top make it much more attractive than your average sheet cake, and everyone kept commenting on how pretty this was.  It tasted wonderful – a sturdy, moist crumb with just a hint of lime to compliment the raspberries.  I bet lemon would be great as well.

 

Raspberry Lime Sheet Cake
Yield: 1 9x13 pan

Ingredients

For the cake:
2¾ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
Zest of two limes
½ cup canola oil
¼ cup plain yogurt
1 tsp. vanilla extract
¾ cup milk
1 tbsp. lime juice
2 cups fresh raspberries

For the glaze:
1 cup confectioners’ sugar
1-3 tbsp. lime juice

Cooking View

Directions

  • Preheat the oven to 350° F.  Lightly grease and flour a 9 x 13-inch baking dish.

  • In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and lime zest.  Mix together with your fingers until the sugar is moist and fragrant.  Add the canola oil and beat until combined.  Mix in the yogurt and vanilla extract.  In a measuring cup, combine the milk and lime juice.  Stir in half of the dry ingredients on low speed, mixing just until incorporated.  Mix in the milk mixture until smooth.  Beat in the remaining dry ingredients on low speed just until blended.  Pour the batter into the prepared pan and smooth with a spatula.  Drop the raspberries evenly over the surface of the batter.  Bake for 32-36 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely.

  • To make the glaze, place the confectioners’ sugar in a bowl.  Whisk in a tablespoon of lime juice, and adding more as needed until the glaze has reached a good consistency for drizzling.  Drizzle over the surface of the cooled cake.  Let set before serving.

Source

  • Elizabeth

    Raspberries and limes…two of my favorite things and they are not combined often enough. I can’t wait to try this recipe!

  • http://www.apotofteaandabiscuit.blogspot.com Sylvie

    I was just saying to a friend that raspberries are one of my favourite fruits, so this is right down my alley!

  • http://baseballbakingandbooks.com ingrid

    It is a lovely cake. Personally I love sheetcakes for exactly the reasons you stated. While I like frills I don’t have time for them. I really admire you and your time management skills. (btw, I think you should give us tips on how you do it all!)
    ~ingrid

  • HB

    Looks delicious and simple! Love the combo of raspberries and lime. I’ve never tried those 2 together. I’ve only done raspberries with chocolate! I’m assuming I can try this with frozen raspberries right? I can’t always find “happy” raspberries!

  • http://cookwithgladys.blogspot.com Glads

    I love the that the cake is not too thick. I am having company tonight and I am short on time! I believe this is my solution!

  • Christiane

    Just came across your blog. Oh my, so many wonderful recipes here. I know I’ll be back. What a great find!

  • Annie

    HB,
    I do think frozen raspberries would probably work. I might thaw them a bit and drain off a little of the extra juice just so they don’t make the cake soggy.
    :) Annie

  • Erin

    I love the raspberry-lime combination. I love spending time on complex desserts, but I’m always offering to take dessert somewhere, and it’s nice to have simple recipes like this for when you don’t have that much time to spend.

  • Kate

    We picked raspberries at a local farm on Thursday, so I made this last night, using lemon zest and juice instead of lime. It is fantastic, and I always gravitate towards recipes that use buttermilk, since they are so moist and delicious! My 4½ year-old daughter generally doesn’t have a sweet tooth, but she loved this and already requested it for her birthday cake in January. :-)

  • Stephanie

    I made this last week and it was delicious. The cake is so moist and tastes so good. Great recipe!