Lemon Sheet Cake with Raspberry Whipped Cream

1. Prepare Lemon Sugar

In your mixing bowl, rub together the lemon zest and granulated sugar until the sugar is fragrant with citrus.

2. Whisk Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.

3. Cream Lemon Sugar with Fats

Add the lemon-sugar mixture to the room-temperature butter and vegetable oil in your mixer and beat until pale and fluffy.

4. Add Liquid Ingredients

With the mixer still running, stream in the lemon juice, then add eggs one at a time, ensuring each one is fully incorporated before adding the next.

5. Combine Dry and Wet Ingredients

Introduce half of the dry ingredients to the creamy mixture, then pour in the buttermilk. Finish with the remaining flour, mixing just until combined.

6. Bake the Cake

Transfer the batter to the prepared pan, smooth the top, and bake until a skewer comes out clean. Allow to cool completely.

7. Prepare Raspberry Juice

Mash the raspberries with a bit of sugar to macerate, then strain to get a smooth raspberry juice.

8. Make Raspberry Whipped Cream

Whip the heavy cream with a touch of sugar to soft peaks, then add the raspberry juice and whip to firm peaks.

9. Frost the Cake

Spread the raspberry whipped cream over the cooled cake and, if desired, garnish with lemon zest or sprinkles.