Name: Raspberry Lemonade Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; ½ cup fresh lemon juice; 1 tsp vanilla extract; 1 cup buttermilk; 1 ½ cups fresh raspberries (tossed with 1 tbsp flour); For the frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp raspberry puree (strained); 1 tbsp lemon juice; 1 tsp lemon zest; 2-3 tbsp heavy cream (as needed for consistency)

A delightful fusion of tangy citrus and sweet berries, this Raspberry Lemonade Cake is the perfect dessert for spring and summer gatherings. With layers of moist lemon-infused cake and a raspberry filling, topped with creamy lemon frosting, this cake offers a bright, refreshing flavor that’s both indulgent and invigorating.

Why You’ll Love This Recipe

This cake offers a harmonious balance of sweet and tart flavors, making it a crowd-pleasing option for birthdays, showers, and afternoon teas. The raspberry filling adds a burst of berry goodness, while the lemonade-inspired cake base keeps each bite light and zesty. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and yields professional-looking results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Buttermilk
Vanilla extract
Fresh raspberries
Raspberry jam or preserves
Powdered sugar
Cream cheese (for frosting)
Heavy cream (optional, for frosting texture)

directions

Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare the raspberry filling: In a small bowl, combine raspberry preserves with fresh raspberries, lightly mashing to release some juices.
Make the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar gradually, followed by lemon juice and zest. Beat until light and fluffy. Add heavy cream if a lighter texture is desired.
Assemble the cake: Place one cake layer on a serving plate. Spread with a layer of raspberry filling, then top with another cake layer. Repeat with the remaining filling and cake layers. Frost the entire cake with lemon cream cheese frosting.
Chill and serve: Refrigerate for at least 30 minutes before slicing to allow the flavors to meld and the cake to set.

Servings and timing

Servings: 12
Prep time: 25 minutes
Cook time: 25 minutes
Cooling + assembly time: 1 hour
Total time: 1 hour 50 minutes

Variations

Gluten-Free Version: Use a 1:1 gluten-free baking flour in place of regular flour.
Raspberry Swirl Cake: Instead of using filling, swirl raspberry preserves directly into the batter before baking.
Lemon Blueberry Twist: Substitute raspberries with fresh blueberries and blueberry preserves for a different berry flavor.
Vegan Adaptation: Use dairy-free butter, a vegan egg substitute, and plant-based milk with lemon juice instead of buttermilk.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs

What type of lemons should I use for the best flavor?

Freshly squeezed juice from standard lemons (Eureka or Lisbon) is recommended for the most vibrant flavor.

Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the filling.

How do I make this cake ahead of time?

Bake the cake layers and prepare the frosting and filling a day in advance. Store each component separately and assemble the cake the day you plan to serve it.

Can I use store-bought lemon curd in place of lemon juice?

Yes, lemon curd can be added to the frosting for extra richness, but reduce the powdered sugar slightly to balance sweetness.

Why did my cake turn out dense?

Overmixing the batter or using expired baking powder/soda can lead to a dense texture. Mix just until combined.

What frosting alternatives work well with this cake?

Buttercream or whipped cream frosting both complement the lemon and raspberry flavors nicely.

Is it necessary to chill the cake before serving?

Chilling helps the cake set and makes slicing easier, especially if using cream cheese frosting.

How do I keep the cake moist?

Do not overbake, and consider brushing each cake layer with a simple lemon syrup for added moisture.

Can I make cupcakes instead?

Yes, the batter works well for cupcakes. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.

What can I use if I don’t have buttermilk?

Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let sit for 5 minutes before using.

Conclusion

Raspberry Lemonade Cake brings together the brightness of lemon and the sweetness of raspberries in a perfectly layered dessert. It’s refreshing, elegant, and ideal for any special occasion or casual get-together. Whether you’re baking it for the first time or adding it to your favorite dessert collection, this cake is sure to impress.

Raspberry Lemonade Cake