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Raspberry Lemonade Cake

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A vibrant and refreshing cake that combines the tartness of lemon with the sweetness of raspberries, perfect for spring and summer occasions.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
  5. Gently fold in the raspberries coated with flour.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat the butter until creamy. Add powdered sugar, raspberry puree, lemon juice, lemon zest, and enough cream to reach desired consistency. Beat until fluffy.
  9. Once cakes are completely cooled, spread frosting on one layer, stack the second layer, and frost the top and sides. Decorate with additional raspberries and lemon zest if desired.

Notes

  • Tossing raspberries with flour prevents them from sinking to the bottom of the cake.
  • Use fresh lemon juice for best flavor.
  • Raspberry puree can be made by blending fresh raspberries and straining the seeds.

Nutrition

Keywords: raspberry lemonade cake, lemon cake, raspberry dessert, summer cake, fruity cake

Find it online: https://zesticook.com/raspberry-lemonade-cake/