Raspberry Lemonade Cake Recipe is a moist, fruity dessert combining lemon zest and raspberry puree in a soft cake, topped with tangy raspberry lemon cream cheese frosting.
The balance of fruit and creamy frosting makes it incredibly delicious. I made this Raspberry Lemonade Cake Recipe after watching a summer baking show that featured vibrant fruit cakes.
Inspired by the colours and flavours, I decided to create my version. I will now show up and guide step by step through this recipe, sharing each detail for a bright, fruity, and rich cake experience.
Why We Love This Raspberry Lemonade Cake Recipe?
We love this Raspberry Lemonade Cake Recipe because it delivers a fresh burst of flavour in every bite. The combination of tart lemon and sweet raspberry creates a refreshing and balanced taste.
Each layer is soft, moist, and infused with real fruit. The frosting is creamy and light, adding richness without overpowering the Raspberry Lemonade Cake Recipe.
Its vibrant colour makes it visually appealing and inviting. This cake brings a cheerful and bright energy to the table, making every moment feel a little more special.
How To Prepare Raspberry Lemonade Cake Recipe?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: Serves 12
Kitchen Utensils
- 2 round cake pans (8 or 9-inch)
- Stand mixer or hand mixer
- Mixing bowls
- Fine mesh sieve
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients
For The Cake Batter
- 2 ⅓ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh raspberry puree, strained (seedless)
- 150 ml vegetable oil
- 200 ml buttermilk
- 1 tbsp white vinegar
For The Raspberry Lemonade Buttercream Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 cups powdered sugar (adjust for sweetness/consistency)
- 3 tbsp fresh lemon juice
- 2 tbsp raspberry puree, strained
- ½ tsp vanilla extract
- Pinch of salt
- Pink or raspberry-red gel food coloring (optional)
For The Raspberry Lemon Soak / Filling (Optional But Recommended)
- ¼ cup fresh lemon juice
- 2 tbsp granulated sugar
- 3 tbsp raspberry puree
- 2–3 tbsp water
For Decoration (Optional)
- Fresh raspberries
- Thin lemon slices or candied lemon
- Light dusting of powdered sugar
Instructions
Step 1: Make The Raspberry Puree:
Grab a cup of fresh raspberries and blend them until smooth. Push the puree through a fine mesh strainer to get rid of the seeds. Set the smooth raspberry puree aside you’ll be using it in both the cake and the frosting.
Step 2: Mix The Cake Batter:
Start by preheating your oven to 350°F (175°C). Grease and line your cake pans so nothing sticks. In one bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside. In a separate, larger bowl, beat the butter and sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each one. Then stir in the vanilla, lemon juice, sour cream, and some of that raspberry puree you made earlier. Next, add the dry ingredients in parts, alternating with milk, buttermilk, and oil start and end with the dry mix. Stir in the vinegar last. Once the batter is ready, pour it evenly into your prepared pans.
Step 3: Bake:
Place the pans in the oven and bake for about 30 to 35 minutes. You’ll know they’re done when a toothpick stuck in the center comes out clean. Let the cakes cool in the pans for around 10 minutes, then carefully take them out and let them cool completely on wire racks.
Step 4 Make The Raspberry Lemon Soak:
This is optional, but it adds a lot of moisture and flavour. In a small saucepan, combine a bit of lemon juice, sugar, some of your raspberry puree, and a splash of water. Warm it gently over low heat until the sugar dissolves. Let it cool down. You’ll brush this over the cake layers before frosting.
Step 5: Make The Frosting:
In a mixing bowl, beat the butter and cream cheese until the mixture is smooth and fluffy. Add powdered sugar one cup at a time, beating well between each addition. Once that’s combined, stir in lemon juice, some of your raspberry puree, vanilla extract, a pinch of salt, and food coloring if you want a pink hue. Whip it all up until it’s light and creamy. If it feels too soft, add a bit more sugar to thicken it up.
Step 6: Assemble The Cake:
If your cake layers domed while baking, level them off with a knife. Place the first layer on your serving plate or cake stand. Brush with the raspberry lemon soak (if you made it), then spread on some frosting. Repeat with the remaining layers, then frost the top and sides of the cake. Decorate however you like fresh raspberries, lemon slices, or a light dusting of powdered sugar all work beautifully.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 30g |
| Saturated Fat | 15g |
| Cholesterol | 95mg |
| Sodium | 180mg |
| Carbohydrates | 60g |
| Sugars | 45g |
| Protein | 5g |
| Fiber | 1g |
Raspberry Lemonade Cake Recipe
This Raspberry Lemonade Cake Recipe is a vibrant, fruity dessert that blends the tartness of lemon with the sweetness of raspberries for a refreshing flavour combination.
Raspberry Lemonade Cake Recipe main speciality lies in the use of real fruit puree in both the cake and frosting, giving it a natural, bold taste and beautiful colour.
The soft, moist layers are paired with a creamy raspberry lemonade buttercream, creating a rich yet balanced texture.
This Raspberry Lemonade Cake Recipe stands out for its fresh ingredients, bright flavours, and visually stunning presentation.
Hot Tips
➣ Use room temperature ingredients to help the batter mix evenly and create a smoother, fluffier cake texture.
➣ Strain the raspberry puree well to avoid seeds in both the batter and frosting for a silky finish.
➣ Brush cake layers with the raspberry lemon soak to boost moisture and flavour in every bite.
➣ Chill the cake briefly before frosting to prevent the layers from sliding.
➣ Balance sweetness by tasting the frosting before adding all the sugar.
Healthy Nutrition Benefits
➤ Fresh raspberries provide antioxidants that help protect cells from damage.
➤ Lemon juice adds a good source of vitamin C, supporting immune health.
➤ Greek yogurt or sour cream in the batter offers protein and probiotics for digestion.
➤ Using natural fruit purees reduces the need for artificial flavourings and extra sugar.
➤ Whole milk contributes calcium, which supports strong bones and teeth.
Usage Suggestions For Raspberry Lemonade Cake Recipe
Serve this Raspberry Lemonade Cake Recipe at birthdays, garden parties, family gatherings, or summer celebrations.
Slice and enjoy as a refreshing dessert after a meal or share it during afternoon tea. Wrap individual slices for lunchbox treats or small gifts.
Present it at bake sales or festive events for a colourful and crowd pleasing option. Enjoy it chilled on warm days or slightly warmed for a softer texture.
Pair each slice with iced tea, lemonade, or a light sparkling drink to enhance the fruity flavours.
How To Store The Finished Raspberry Lemonade Cake Recipe?
Store the finished Raspberry Lemonade Cake Recipe in an airtight container to keep it fresh. Keep the cake refrigerated, especially because of the cream cheese frosting.
Let it sit at room temperature for 15–20 minutes before serving to soften slightly. For longer storage, wrap slices individually and freeze for up to one month.
Thaw in the refrigerator overnight before enjoying. Avoid leaving the Raspberry Lemonade Cake Recipe out for extended periods to maintain texture and prevent spoilage.
Frequently Asked Questions
Can Frozen Raspberries Be Used Instead Of Fresh?
Yes, frozen raspberries can be used. Thaw and strain them well to remove excess liquid and seeds before using in the batter or frosting.
How Do I Prevent The Cake From Being Too Dense?
Ensure ingredients are at room temperature and don’t over mix the batter once the flour is added. Use fresh baking powder and soda for proper rise.
Can I Make The Cake In Advance?
Yes, the cake layers can be baked a day ahead and stored wrapped in plastic at room temperature or refrigerated. Frost just before serving for best results.
What’s A Good Substitute For Buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes to create a homemade buttermilk substitute.
How Do I Keep The Raspberries From Sinking In The Batter?
Toss raspberries in a little flour before folding them into the batter to help suspend them more evenly.
Can This Recipe Be Made Into Cupcakes?
Yes, it works great as cupcakes. Fill liners ⅔ full and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Conclusion
I had a great time making this Raspberry Lemonade Cake Recipe it turned out easy, flavourful, and a big success! The mix of zesty lemon and sweet raspberry is truly refreshing.
I hope this recipe inspires you to try it too. It’s simple, fun to make, and perfect for any celebration. Give it a go soon, and don’t forget to tell me how delicious it turned out after you try it!
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Raspberry Lemonade Cake Recipe
Equipment
- 2 round cake pans (8 or 9-inch)
- Stand mixer or hand mixer
- Mixing bowls
- Fine mesh sieve
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients
For The Cake Batter
- 2 ⅓ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter softened
- 1¼ cups granulated sugar
- 3 large eggs at room temperature
- 2 tsp pure vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh raspberry puree strained (seedless)
- 150 ml vegetable oil
- 200 ml buttermilk
- 1 tbsp white vinegar
For The Raspberry Lemonade Buttercream Frosting
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 –4 cups powdered sugar adjust for sweetness/consistency
- 3 tbsp fresh lemon juice
- 2 tbsp raspberry puree strained
- ½ tsp vanilla extract
- Pinch of salt
- Pink or raspberry-red gel food coloring optional
For The Raspberry Lemon Soak / Filling (Optional But Recommended)
- ¼ cup fresh lemon juice
- 2 tbsp granulated sugar
- 3 tbsp raspberry puree
- 2 –3 tbsp water
For Decoration (Optional)
- Fresh raspberries
- Thin lemon slices or candied lemon
- Light dusting of powdered sugar
Instructions
Step 1: Make The Raspberry Puree:
- Grab a cup of fresh raspberries and blend them until smooth. Push the puree through a fine mesh strainer to get rid of the seeds. Set the smooth raspberry puree aside you’ll be using it in both the cake and the frosting.
Step 2: Mix The Cake Batter:
- Start by preheating your oven to 350°F (175°C). Grease and line your cake pans so nothing sticks. In one bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside. In a separate, larger bowl, beat the butter and sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each one. Then stir in the vanilla, lemon juice, sour cream, and some of that raspberry puree you made earlier. Next, add the dry ingredients in parts, alternating with milk, buttermilk, and oil start and end with the dry mix. Stir in the vinegar last. Once the batter is ready, pour it evenly into your prepared pans.
Step 3: Bake:
- Place the pans in the oven and bake for about 30 to 35 minutes. You’ll know they’re done when a toothpick stuck in the center comes out clean. Let the cakes cool in the pans for around 10 minutes, then carefully take them out and let them cool completely on wire racks.
Step 4 Make The Raspberry Lemon Soak:
- This is optional, but it adds a lot of moisture and flavour. In a small saucepan, combine a bit of lemon juice, sugar, some of your raspberry puree, and a splash of water. Warm it gently over low heat until the sugar dissolves. Let it cool down. You’ll brush this over the cake layers before frosting.
Step 5: Make The Frosting:
- In a mixing bowl, beat the butter and cream cheese until the mixture is smooth and fluffy. Add powdered sugar one cup at a time, beating well between each addition. Once that’s combined, stir in lemon juice, some of your raspberry puree, vanilla extract, a pinch of salt, and food coloring if you want a pink hue. Whip it all up until it’s light and creamy. If it feels too soft, add a bit more sugar to thicken it up.
Step 6: Assemble The Cake:
- If your cake layers domed while baking, level them off with a knife. Place the first layer on your serving plate or cake stand. Brush with the raspberry lemon soak (if you made it), then spread on some frosting. Repeat with the remaining layers, then frost the top and sides of the cake. Decorate however you like fresh raspberries, lemon slices, or a light dusting of powdered sugar all work beautifully.
Notes
Nutrition Facts
Calories: 520 | Total Fat: 30g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 180mg | Carbohydrates: 60g | Sugars: 45g | Protein: 5g | Fiber: 1g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”