Raspberry Lemonade Cake Recipe Easy Homemade Dessert with Creamy Frosting

Imagine this: you walk into your kitchen, and the air instantly fills with the sweetly tart aroma of fresh raspberries mingling with zesty lemon. There’s a hint of sugar in the air, and the buttery scent of cake batter wafts from the oven, making your stomach rumble in anticipation. That’s the magic of my Raspberry Lemonade Cake recipe—a dessert that truly smells as good as it tastes. The first time I pulled this cake from the oven, I had to pause and just breathe it in. It was one of those “oh wow” moments, like discovering your favorite childhood treat all over again, but somehow even better.

Years ago, when I was knee-high to a grasshopper, my grandma used to make the best lemonade cakes for every summer picnic. She’d squeeze the lemons by hand and stir the batter in a giant old bowl. I remember sticky fingers and laughing cousins, and let’s face it, sneaking a few extra raspberries when no one was looking. The idea for this cake came from a rainy weekend when I was craving that same tangy-sweet comfort, but with a little twist. I had a carton of fresh raspberries and a bag of lemons just begging to be used, and honestly, the rest is history.

My family couldn’t stop sneaking forkfuls off the cooling rack (I caught my husband with a guilty grin more than once) and my kids licked the creamy lemon-raspberry frosting right off their plates. This Raspberry Lemonade Cake isn’t just a pretty face for your Pinterest board—it’s dangerously easy, bursting with real citrus and berry flavor, and gives you pure, nostalgic comfort with every bite. It’s the kind of cake you bring to potlucks, birthday parties, or just to brighten up a cloudy day. I’ve tested it more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those “just because” moments. If you’re looking for a cake that feels like a warm hug and tastes like summer in every crumb, you’re going to want to bookmark this one.

Why You’ll Love This Raspberry Lemonade Cake Recipe

After years in the kitchen—both as a home baker and a professional recipe developer—I can honestly say, this Raspberry Lemonade Cake recipe is one of those secret weapons you’ll turn to again and again. There’s a reason it’s earned five-star status at every family get-together and bake sale (even my picky aunt asked for seconds, which never happens!). Here’s what makes it truly stand out:

• Quick & Easy: Comes together in under 20 minutes (before baking), making it perfect for those spontaneous dessert cravings or last-minute guests.
• Simple Ingredients: No fancy store runs required—you probably have everything in your pantry and fridge right now.
• Perfect for Any Occasion: Whether it’s a summer party, spring brunch, or just a rainy afternoon, this cake brings sunshine to your table.
• Crowd-Pleaser: Kids love the pink swirl and sweet-tart flavor, and adults appreciate the balanced citrus zing.
• Unbelievably Delicious: The tender, moist crumb and creamy lemon-raspberry frosting are pure comfort food, but with a fresh, bright twist.

This isn’t just another lemon cake recipe. The blend of real lemon juice, lemon zest, and mashed raspberries gives it a punchy, natural flavor you won’t find in boxed mixes. The secret is folding in the raspberries gently—this keeps bright pops of berry in every slice (and a gorgeous marbled look that’s Instagram-ready). The frosting? It’s a cloud of creamy lemon buttercream with swirls of raspberry puree—so good, you’ll want to eat it by the spoonful.

What really sets this cake apart is how approachable it is. You don’t need a mixer with a million attachments or any chef-y tricks. Just a bowl, a whisk, and a sense of adventure (and maybe a spatula for licking). It’s the kind of dessert that makes you close your eyes after the first bite and savor the moment. Comfort food, but with a little more sparkle. Perfect for impressing guests without breaking a sweat, or just turning a regular afternoon into something special.

What Ingredients You Will Need

This Raspberry Lemonade Cake uses simple, wholesome ingredients you probably already have in your kitchen—nothing fancy, just pure flavor. I love that it’s easy to swap things in or out depending on what’s in your fridge or what’s in season. Here’s what you’ll need:

• For the Cake:
  • 2 cups (250g) all-purpose flour (or use cake flour for a lighter crumb)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened (I like Kerrygold for extra richness)
  • 1/4 cup (60ml) light olive oil or vegetable oil (keeps the cake super moist)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons, strained for no seeds)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180ml) buttermilk, room temperature (whole milk with a splash of lemon juice works in a pinch)
  • 1 cup (125g) fresh raspberries, gently mashed (frozen raspberries, thawed and drained, work too)
• For the Creamy Lemon-Raspberry Frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup (60g) raspberry puree (just mash raspberries and strain out the seeds for smoothness)
  • Pinch of salt
  • 1–2 tablespoons heavy cream or milk, as needed for texture
• For Garnish (Optional but pretty!):
  • Fresh raspberries
  • Lemon slices or zest curls
  • Edible flowers (pansies or violets look lovely in spring!)
  • Sprinkles or sanding sugar for an extra festive touch

Substitutions and Tips:

• For gluten-free, swap in a 1:1 gluten-free flour blend.
• Dairy-free? Use vegan butter and almond milk with lemon juice instead of buttermilk.
• If you only have bottled lemon juice, use it in a pinch, but fresh gives a much better zing.
• If you’re out of raspberries, sliced strawberries make a sweet substitute.
• Don’t skip the zest—it’s where all the lemony flavor hides!

Equipment Needed

You don’t need a fancy kitchen to pull off this Raspberry Lemonade Cake recipe. Here’s what I use—and a few alternatives if you want to keep things simple:

• Mixing Bowls: One large, one medium (glass or stainless steel work just fine)
• Electric Hand Mixer or Stand Mixer: Makes creaming the butter easier, but a sturdy whisk and elbow grease will do in a pinch
• Measuring Cups and Spoons: Accurate measurements mean a perfect crumb every time
• Microplane Zester: For that fine, fragrant lemon zest (a box grater works, but a microplane is magic)
• 9-inch (23cm) Round Cake Pans (2): For a classic layer cake look—parchment paper rounds help with easy release
• Rubber Spatula: For folding raspberries gently and scraping every last bit of batter
• Wire Cooling Rack: Lets the cakes cool evenly—no soggy bottoms
• Offset Spatula or Butter Knife: For swooping on that dreamy frosting

If you only have a 9×13-inch (23x33cm) pan, go ahead—just bake a little longer and frost right in the pan. If you love baking, invest in quality pans; mine have lasted years with a little TLC (just avoid metal utensils and wash by hand). For budget-friendly options, I’ve picked up great pans at discount stores and thrift shops—just check for dents and warping before you buy. And if you don’t own a zester, a vegetable peeler and a sharp knife work in a pinch. There’s always a way in a home kitchen!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. (This helps the cakes pop right out—trust me, it’s worth the extra step.)
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside for now.
3. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat 1/2 cup (115g) softened butter with 1/4 cup (60ml) oil and 1 cup (200g) sugar until light and fluffy—about 3 minutes with an electric mixer. You want it to look pale and a little airy. (If mixing by hand, give it a good workout!)
4. Add Eggs and Flavors: Beat in 2 large eggs, one at a time, scraping down the bowl after each. Add 1 tablespoon lemon zest, 1/4 cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract. Mix until smooth—don’t worry if it looks a little curdled; it’ll all come together soon.
5. Alternate Dry and Buttermilk: Add 1/3 of the dry ingredients to the wet mixture, then half the buttermilk (3/4 cup/180ml), and repeat, ending with the last bit of dry ingredients. Mix gently—overmixing leads to tough cake. Batter should be thick but smooth.
6. Fold in Raspberries: Gently fold in 1 cup (125g) mashed raspberries with a rubber spatula. Don’t stir too much or the batter will turn entirely pink—you want that pretty swirl!
7. Bake: Divide batter evenly between pans. Smooth the tops and tap pans on the counter to release air bubbles. Bake for 25–30 minutes, or until a toothpick comes out clean and the cakes spring back when lightly pressed. (If using a 9×13-inch pan, bake for 35–40 minutes.)
8. Cool: Let cakes cool in the pans for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely before frosting—warm cakes will melt your beautiful frosting!
9. Make the Frosting: In a large bowl, beat 1/2 cup (115g) butter until creamy. Gradually add 3 cups (360g) powdered sugar, mixing on low. Add 2–3 tablespoons lemon juice, 1 teaspoon zest, and a pinch of salt. Beat until fluffy, adding heavy cream or milk as needed. Swirl in 1/4 cup (60g) raspberry puree until marbled and pretty—don’t overmix for the best look!
10. Frost and Decorate: Place one cake layer on your serving plate. Spread with a generous scoop of frosting. Top with the second layer, then frost the top and sides. Swirl on extra raspberry puree, and decorate with fresh raspberries, lemon slices, or sprinkles if you like.

Notes & Troubleshooting:

• If your cake sinks, check that your baking powder is fresh.
• If your frosting is too thin, chill it for 10 minutes or add a bit more powdered sugar.
• For brighter color, add a drop or two of natural pink food coloring, but honestly, the raspberries do most of the work!

Efficiency tip: Zest lemons before juicing (it’s much easier), and measure everything ahead so you can just dump and go. And don’t stress if your layers aren’t perfectly even—frosting covers a multitude of sins!

Cooking Tips & Techniques

After baking this Raspberry Lemonade Cake recipe more times than I can count (there may have been a few “taste tests” along the way), I’ve learned a trick or two for making it foolproof every time. Here are my best tips:

• Room Temperature Ingredients: Butter, eggs, and buttermilk all blend better and rise higher when at room temperature. If you forget, pop cold eggs in warm water for 5 minutes—works like a charm.
• Don’t Overmix: Once you add the flour, mix gently. Overmixing makes the cake dense instead of soft and tender. I once got distracted and my “lemonade brick” cake was not a hit—lesson learned!
• Gentle Raspberry Folding: Raspberries are delicate. Fold them in with a spatula, not a mixer, so you get those beautiful pink streaks instead of an all-pink cake.
• Toothpick Test: Ovens can be quirky. Start checking at the minimum bake time, and look for a few moist crumbs on the toothpick—not wet batter, not bone dry.
• Cool Completely Before Frosting: If you rush the cooling, your frosting will slide right off (ask me how I know). If you’re impatient, pop the layers in the fridge for 20 minutes.
• Frosting Texture: If the frosting is too stiff, add a splash of cream. Too loose? A spoonful of powdered sugar. Frosting is supposed to be forgiving, not fussy.
• Layering Hack: If your cake domes in the oven, gently slice off the top for a flat surface (and snack on the scraps—chef’s treat!).
• Multitasking: Zest and juice your lemons while the cakes bake, and mash the raspberries for frosting at the same time. You’ll be amazed at how much time that saves.

The best advice? Don’t worry about perfection—homemade cakes are supposed to look and taste like love. And if you ever have a kitchen “oops,” just add extra frosting and call it rustic. It’s all part of the fun!

Variations & Adaptations

One of the joys of this Raspberry Lemonade Cake recipe is how easy it is to make it your own. Here are my favorite spins and swaps:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve tried Bob’s Red Mill with great results—no one could tell the difference!
• Dairy-Free Adaptation: Swap in vegan butter for both the cake and frosting, and use almond or oat milk with a splash of lemon juice instead of buttermilk. The cake stays just as moist and flavorful.
• Berry Swap: Try blackberries or blueberries instead of raspberries for a fun flavor twist. In winter, frozen berries (thawed and well-drained) work just as well—just watch for extra moisture.
• Sheet Cake Style: If you don’t have round pans, bake it in a 9×13-inch pan and frost right in the pan. Perfect for picnics and easy serving.
• Mini Cakes or Cupcakes: Scoop the batter into lined muffin tins for adorable cupcakes. Bake for 18-20 minutes, checking with a toothpick.
• Nut-Free: The cake is naturally nut-free, but always check your ingredients for hidden allergens if baking for a crowd.
• Personal Family Twist: Sometimes I add a little coconut extract or shredded coconut to the frosting for a summery flavor burst—it’s a hit at our family reunions!

Feel free to get creative—this recipe is forgiving and flexible. Whether you’re baking for allergies, preferences, or just to use up what’s in the fridge, there’s a delicious version waiting for you. And who knows? You might stumble on your own family classic in the process.

Serving & Storage Suggestions

The best way to serve this Raspberry Lemonade Cake? Slightly chilled or at cool room temperature—the frosting holds up beautifully, and the flavors are bright and refreshing. I love to pile on extra fresh raspberries and a curl of lemon zest for a show-stopping look (and a little “wow” factor for the dinner table or your Pinterest photos).

Pair slices with a tall glass of lemonade, sweet iced tea, or even a sparkling rosé if you’re feeling fancy. For brunch, try alongside scrambled eggs and fresh fruit salad for a real treat.

Storage Tips: Cover leftovers tightly with plastic wrap or store in an airtight container. The cake keeps well at room temperature for up to 2 days, or in the refrigerator for up to 5 days—the flavors actually get even better after a night in the fridge. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight and let come to room temp before serving.

If the frosting gets a little soft, just pop the cake back in the fridge for 20 minutes. Honestly, it’s hard to make this cake last more than a day at my house, but knowing you can keep it fresh is a nice bonus!

Nutritional Information & Benefits

Each slice of Raspberry Lemonade Cake (about 1/12th of the cake) is approximately 350 calories, with 16g fat, 50g carbohydrates, and 3g protein. There’s vitamin C from all that real lemon juice and fresh raspberries, plus antioxidants from the berries. If you use a gluten-free or dairy-free adaptation, the numbers may vary a bit, but the wholesome ingredients still shine through.

This cake is naturally nut-free (as long as your ingredients are, too) and can be made gluten-free or dairy-free with the swaps mentioned above. If you’re watching your sugar, you can try using a sugar substitute, but the texture may change. While it’s a sweet treat, I love knowing it’s made with real fruit and no artificial flavors or colors. There’s just something extra special about homemade dessert—treating yourself and your loved ones with a little slice of happiness!

Conclusion

If you’ve been searching for a cake that’s as beautiful as it is delicious, this Raspberry Lemonade Cake with Creamy Lemon-Raspberry Frosting is the answer. It’s bright, tangy, sweet, and just plain fun to make (and eat). Whether you’re celebrating something special or just want a little sunshine on your plate, this cake fits the bill every time.

Don’t be afraid to make it your own—try a different berry, swap out the frosting, or add your favorite decorations. That’s the heart of home baking, after all. Personally, I love this recipe for its nostalgia, versatility, and the way it never fails to make people smile.

Ready to bake? I’d love to hear how your cake turns out! Leave a comment below with your favorite twist, share your photos, or let me know if you have any questions. Your kitchen, your rules—and I hope this cake becomes a new favorite for you, too. Happy baking, friends!

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for that bright, zesty flavor, but bottled will work in a pinch. If you can, add some fresh zest to boost the flavor.

Do I have to strain the raspberry puree for the frosting?

For a super smooth and creamy frosting, I recommend straining out the seeds. If you don’t mind a little texture, just mash and go—no judgment here!

How do I keep my cake from sticking to the pan?

Grease your pans well and line the bottoms with parchment paper. Let the cakes cool for 10 minutes before turning out—this helps prevent sticking and breakage.

Can I make this cake a day ahead?

Absolutely! The flavors actually deepen overnight. Just keep it covered in the fridge and bring to room temperature before serving for the best texture.

What’s the best way to get even cake layers?

Weigh your batter with a kitchen scale for perfectly even layers. If the tops dome, just slice off a little bit to level them out—no one will ever know, and you get to snack on the scraps!

Print