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Raspberry Lemonade Cake Recipe Easy Homemade Dessert with Creamy Frosting

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This Raspberry Lemonade Cake is a bright, tangy, and sweet dessert featuring real lemon juice, lemon zest, and fresh raspberries, topped with a creamy lemon-raspberry buttercream frosting. It’s easy to make, perfect for any occasion, and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 2 cups all-purpose flour (or cake flour for lighter crumb)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup light olive oil or vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (about 2 lemons)
  • 1/4 cup fresh lemon juice (about 2 lemons, strained)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk, room temperature (or whole milk with splash of lemon juice)
  • 1 cup fresh raspberries, gently mashed (or frozen, thawed and drained)
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup raspberry puree (strained for smoothness)
  • Pinch of salt
  • 1–2 tablespoons heavy cream or milk, as needed
  • For Garnish (optional):
  • Fresh raspberries
  • Lemon slices or zest curls
  • Edible flowers (pansies or violets)
  • Sprinkles or sanding sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line 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 with oil and sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, scraping down the bowl after each. Add lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  5. Add 1/3 of dry ingredients to wet mixture, then half the buttermilk, repeating and ending with dry ingredients. Mix gently until batter is thick but smooth.
  6. Gently fold in mashed raspberries with a rubber spatula for a marbled effect.
  7. Divide batter evenly between pans, smooth tops, and tap pans to release air bubbles.
  8. Bake for 25–30 minutes, or until a toothpick comes out clean and cakes spring back when pressed. (For 9×13-inch pan, bake 35–40 minutes.)
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
  10. For frosting: Beat butter until creamy. Gradually add powdered sugar, mixing on low. Add lemon juice, zest, and pinch of salt. Beat until fluffy, adding cream or milk as needed. Swirl in raspberry puree until marbled.
  11. Place one cake layer on serving plate, spread with frosting, top with second layer, and frost top and sides. Decorate with raspberry puree, fresh raspberries, lemon slices, or sprinkles as desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and almond milk with lemon juice. Zest lemons before juicing for efficiency. Don’t overmix the batter for a tender crumb. Cool cakes completely before frosting. For brighter color, add a drop of natural pink food coloring. Store leftovers tightly covered at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition

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

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