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Fresh Raspberry Lemonade Cake

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This Fresh Raspberry Lemonade Cake is a moist, tangy, and sweet layered dessert featuring real lemon zest, fresh raspberries, and a creamy lemon buttercream. It’s an easy, crowd-pleasing cake perfect for summer gatherings, birthdays, or any occasion that needs a burst of sunshine.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups granulated sugar
  • 2 tablespoons fresh lemon zest (about one to two large lemons)
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature (or almond milk for dairy-free)
  • 1/2 cup fresh lemon juice (from about 3–4 lemons)
  • 1 1/2 cups fresh raspberries, mashed (or thawed and drained frozen raspberries)
  • 1 teaspoon pure vanilla extract
  • For the Creamy Buttercream:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon curd (optional)
  • 1/4 cup heavy cream (or milk)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • For Garnish (optional):
  • Fresh raspberries
  • Lemon slices or twists
  • Edible flowers or mint leaves
  • Extra lemon zest for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Set out butter, eggs, and milk to come to room temperature. Zest lemons and mash raspberries.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter with sugar and lemon zest on medium speed for about 3 minutes until light and fluffy.
  5. Beat in eggs one at a time, scraping the bowl as needed. Add vanilla extract and mix until just combined.
  6. In a measuring cup, mix together milk and lemon juice (it may look curdled; that’s normal).
  7. Add dry ingredients to the butter mixture in three batches, alternating with the lemon-milk mixture. Start and end with dry ingredients. Mix on low speed or fold gently by hand.
  8. Once just combined, fold in mashed raspberries gently to create swirls (do not overmix).
  9. Divide batter evenly between prepared pans. Smooth tops.
  10. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out mostly clean.
  11. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and let cool completely.
  12. For the buttercream: In a large bowl, beat softened butter on medium speed for 2-3 minutes until silky.
  13. Gradually add powdered sugar, mixing on low until combined, then increase speed to medium for 2 more minutes.
  14. Add lemon juice, lemon curd (if using), heavy cream, vanilla, and salt. Beat until fluffy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  15. To assemble: Place one cake layer on a serving plate. Spread about 1 cup buttercream over the top.
  16. Top with the second cake layer. Spread a thin ‘crumb coat’ of frosting all over the cake and chill for 15-20 minutes.
  17. Frost the cake with remaining buttercream. Decorate with fresh raspberries, lemon slices, and extra zest as desired.

Notes

For best results, use room temperature ingredients and fresh lemon juice. Sift flour and powdered sugar for a fine crumb and smooth buttercream. Gently fold in raspberries to create swirls. Cake layers and buttercream can be made ahead. For gluten-free or dairy-free, use appropriate substitutes. Store covered at room temperature for 1 day or in the fridge for up to 4 days. Freeze slices for up to a month.

Nutrition

Keywords: raspberry lemonade cake, summer dessert, lemon cake, raspberry cake, layered cake, easy cake recipe, buttercream, birthday cake, picnic dessert, potluck cake

Find it online: https://prismtaste.com/fresh-raspberry-lemonade-cake-recipe-easy-summer-layered-dessert/