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Raspberry Lemonade Cake Recipe Easy Fluffy Dessert with Lemon Frosting

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This Raspberry Lemonade Cake is a fluffy, tender dessert bursting with fresh raspberries and bright lemon flavor, topped with a creamy lemon frosting. It’s easy to make and perfect for birthdays, summer gatherings, or any occasion that calls for a showstopping treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup light olive oil or vegetable oil
  • 3 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (about 2 large lemons)
  • 1/2 cup fresh lemon juice (strained, seeds removed)
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 min)
  • 1 1/2 cups fresh raspberries (if using frozen, don’t thaw; toss in a bit of flour to prevent sinking)
  • For the Creamy Lemon Frosting:
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2–3 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1–2 tablespoons heavy cream or milk
  • Pinch of salt
  • Optional Garnish:
  • Extra fresh raspberries
  • Lemon slices or zest curls
  • Edible flowers

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, oil, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed.
  4. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract. Scrape the bowl as needed.
  5. With the mixer on low, add one-third of the dry ingredients, then half the buttermilk, another third of the dry, the remaining buttermilk, and finally the last of the dry. Mix just until combined.
  6. Gently toss raspberries with 1 tablespoon flour. Using a spatula, fold them into the batter.
  7. Divide batter evenly between pans and smooth the tops. Bake for 25-30 minutes (round pans) or 35-38 minutes (sheet pan), until a toothpick comes out clean or with a few moist crumbs.
  8. Let cakes cool in the pans for 10 minutes, then run a knife around the edge and turn onto a rack to cool fully.
  9. For the frosting: In a bowl, beat softened butter and cream cheese until smooth and creamy, about 2 minutes. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until fluffy, adding more sugar or cream as needed for desired consistency.
  10. Spread frosting over cooled cake layers. Stack and frost the second layer if doing a round cake. Decorate with extra raspberries, lemon slices, or edible flowers.

Notes

For best results, use room temperature ingredients and fresh lemons and raspberries. Toss berries in flour to prevent sinking. Frost only cooled cakes. Store leftovers covered in the fridge for up to 4 days or freeze slices for longer storage. For gluten-free or dairy-free adaptations, see variation notes.

Nutrition

Keywords: raspberry lemonade cake, lemon cake, summer dessert, fluffy cake, lemon frosting, easy cake recipe, berry cake, potluck dessert, birthday cake, raspberry cake

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