Raspberry Lemonade Cake Recipe

This Raspberry Lemonade Cake is a delightful dessert that combines the refreshing flavors of raspberries and lemon. Perfect for summer gatherings or any special occasion, this cake is sure to impress your guests.

The recipe is straightforward and uses simple ingredients, making it easy to prepare. Pair it with a savory chicken recipe for a complete meal experience.

Refreshing Raspberry Lemonade Cake

This cake features layers of moist lemon-flavored cake infused with raspberry puree, topped with a light raspberry frosting. The recipe takes about 1 hour and serves 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raspberry puree (fresh or frozen)
2 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, lemon juice, and lemon zest. Mix until just combined.
Add Raspberry Puree: Gently fold in the raspberry puree until evenly distributed.
Bake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Frosting: In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add a little raspberry puree for color and flavor.
Assemble: Once the cakes are completely cool, spread frosting between the layers and on top of the cake. Decorate with fresh raspberries if desired.
Serve: Slice and serve the cake chilled or at room temperature.