Raspberry Lemonade Cake Recipe
Raspberry Lemonade Cake Recipe blends fresh raspberries and tangy lemon into a soft, moist cake layered with creamy raspberry lemonade frosting. Its vibrant flavor and natural fruit ingredients create a refreshing dessert. Topped with fresh fruit and optional lemon soak, this cake is both visually stunning and delicious, making it a bright and flavourful treat.
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.