Raspberry Lemonade Cake

Raspberry Lemonade Cake is a delightful dessert that brings together the bright flavors of lemons and raspberries. This cake is perfect for summer gatherings, birthdays, or any celebration where you want to impress your friends and family. With its light and fluffy layers, tangy frosting, and beautiful decorations, it’s a treat that everyone will love.

Why Make This Recipe

Making Raspberry Lemonade Cake is fun and rewarding. This recipe combines the sweetness of raspberries with the zesty kick of lemons, creating a unique flavor that is refreshing and satisfying. It’s a great way to use fresh berries, and the cake’s vibrant colors make it visually appealing. Plus, baking this cake can be a simple activity to share with family or friends, creating beautiful memories together.

How to Make Raspberry Lemonade Cake

Ingredients:

2 1/4 cups (280g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (227g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup lemon juice
1/2 cup buttermilk
Zest of 1 large lemon
1 cup (227g) unsalted butter, softened (for frosting)
4 cups (480g) powdered sugar, sifted
1/2 cup (about 120g) raspberry puree
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons milk or heavy cream (for frosting)
Pink food coloring (optional)
Fresh raspberries (for topping)
Edible flowers (optional)
Powdered sugar (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans or two 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
In a small bowl, whisk the lemon juice and buttermilk together.
Gradually mix the dry ingredients into the wet mixture, alternating with the lemon juice mixture.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a skewer comes out clean.
Once baked, allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar.
Mix in the raspberry puree and vanilla until smooth. Adjust the consistency with milk if needed.
Level the cooled cake layers and assemble them with raspberry frosting between layers, on top, and around the sides.
Decorate with fresh raspberries, edible flowers, and powdered sugar if desired.
Slice, serve, and enjoy!

How to Serve Raspberry Lemonade Cake

Serve Raspberry Lemonade Cake chilled or at room temperature. It is lovely on its own or with a scoop of vanilla ice cream. For an extra special touch, you can drizzle some raspberry sauce on the plate and top each slice with fresh berries.

How to Store Raspberry Lemonade Cake

To store Raspberry Lemonade Cake, keep it covered at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. For freezing, wrap individual slices in plastic wrap and store them in an airtight container or a freezer bag for up to 3 months.

Tips to Make Raspberry Lemonade Cake

Ensure your butter is softened before starting. This helps to create a light and fluffy texture.
Sift the powdered sugar for a smoother frosting.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a half-cup of regular milk. Let it sit for 5 minutes before using.

Variation

For a twist, you can add lemon zest or juice to the frosting for extra lemon flavor. You can also swap the raspberry puree for strawberry or blueberry puree for different berry flavors.

FAQs

Can I use frozen raspberries?
Yes, you can use frozen raspberries for the puree, but be sure to thaw and drain excess water before blending.
How can I make the cake less sweet?
You can reduce the sugar in the cake and frosting slightly to make it less sweet, but be mindful that this may affect texture.
What can I use instead of eggs?
You can replace the eggs with unsweetened applesauce, mashed bananas, or a commercial egg substitute, but this may change the texture.