Imperial Sugar
Imperial Sugar

Lemon Cake Squares with Raspberry Glaze


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Grease a 9x13 inch pan and set aside.
  2. Preheat oven to 400°F.
  3. In medium bowl use a hand mixer to beat three egg whites until soft peaks. Add powdered sugar and mix until combined.
  4. In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Add three egg yolks, beating after each one. Then add lemon juice and zest and combine.
  5. In a third medium bowl, whisk together flour, baking powder and salt. Add to butter mixture and mix by hand just until combined. Then fold in egg whites. Pour into the greased pan and bake for 20-25 minutes until the top is browned.
  6. To make glaze, heat raspberries over medium heat in a small pot on the stovetop until completely dissolved, about 5 minutes. Strain into a small bowl. Add vanilla to powdered sugar and gradually add raspberry juice until glaze is thin enough to coat the back of a spoon.
  7. When cake is ready and still warm, frost with glaze. Let cool. Serve with more powered sugar as garnish.
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NOTE: Cake is even better the next day. Just wrap well with foil and do not refrigerate.

Recipe developed for Imperial Sugar by Amy Kritzer @whatjewwannaeat.