↑

Good Dinner Mom

Sharing Love through Good Food

  • Home
  • Recipes
    • The Main Dish
      • Chicken & Poultry
      • Beef & Meat
      • Slow Cooked Meals
      • Meatless Main Dish
      • Fish & Seafood
      • Soups, Stews & Chili
      • One Pot Meals
      • Breakfasts & Brunch
      • Eggs
    • Fresh from the Bakery
      • Bakery
      • Bread & Biscuits
      • Cakes
      • Cheesecake
      • Chocolate
      • Cookies, Bars & Brownies
      • Fruit Desserts
      • Jams, Jellies & Preserves
      • Muffins & Pastries
      • Pastries & Pie
      • Tarts
    • On The Side
      • Salads & Salad Dressings
      • Side Dishes
    • Hors d’oeuvres & Party Fare
      • Appetizers
      • Condiments, Dips & Sauces
      • Snacks
    • Frozen Treats, Drinks & Smoothies
      • Beverages & Smoothies
      • Frozen Treats
    • Even More Healthy
      • Gluten Free
      • Quinoa
      • Vegan
      • Vegetarian
    • Instant Pot/Pressure Cooker
    • Holiday Recipes
    • 30 Minutes or Less
    • Cuisines
      • Asian
      • Italian
      • Mediterranean
      • Mexican
  • Shop
  • About
    • About Good Dinner Mom
    • Where I Live
    • Backyard Chickens
    • Contact

Good dinner recipeswhen you subscribe for recipes

Thank you!

You have successfully joined our subscriber list.

.
  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop

Raspberry Lemonade Cake

6 Comments

Jump to Recipe - Print Recipe

Homemade Raspberry Lemonade is light, fruity, tart and sweet. The frosting is insane with lemonade, lemon zest, butter, cream cheese and powdered sugar.

Top view of the Raspberry Lemonade Cake topped with a slice of lemon and three raspberries

Summer is all about fresh flavors, and citrus really shines during the hot summer months. Lemonade is citrus-fresh for sure. It’s such a perfect treat that even little kids know that if they put a table and chair at the end of the yard with a ‘Lemonade’ sign, you will stop your car or even turn that car around. And you’ll pay big bucks for their engineered “lemon” drink, because these kids are so cute and who doesn’t want to support the next generation of entrepreneurs? That’s how popular lemonade is during the season. And what about dessert? Well, dessert is popular any time of year and cake never takes a break or goes out of style. But the most popular summer desserts seem to involve fruit. But something fruity and reminiscent of lemonade but served as cake? Jackpot.

While we’re talking about cakes… I must admit I’ve become quite the cake snob. This is bound to happen to anyone after experimenting and tasting cakes that are made from scratch; the cake-mix variety is easily spotted and just doesn’t quite measure up. This Raspberry Lemonade Cake is unmistakably homemade, both in appearance and delicious flavor.

The cake itself is dense and just sweet enough but also not too tart. You could omit the raspberries if you want. They add pretty color and contrast, but don’t add much to the flavor really. And the frosting! The frosting is what makes this cake, with the mixture of lemonade concentrate, fresh lemon zest, cream cheese, butter, and powdered sugar. I doubled the frosting for this presentation though the recipe as written makes plenty. If you want thick frosting layers, why not make a double batch.

So here we have – fruity, light, tart, homemade, and pretty all in one presentation. Raspberry Lemonade Cake is a crowd pleaser. And you might just want to serve some fruity, light, tart, homemade, ice-cold lemonade with it.

Raspberry Lemonade Cake slice

Pin
Print Recipe
5 from 5 votes

Raspberry Lemonade Cake

Prep Time 25 minutes minutes
Cook Time 18 minutes minutes
Total Time 43 minutes minutes
Servings 16 slices
Calories 369
Author Good Dinner Mom

Ingredients 

For the Cake:

  • 1 ⅓ cups granulated sugar
  • 6 Tablespoons butter, softened
  • 1 Tablespoon grated lemon rind
  • 3 Tablespoons thawed raspberry lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 3 Tablespoons dry lemon jello
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¼ cups fat-free buttermilk
  • 1 pint fresh raspberries

For the Frosting:

  • 2 Tablespoons butter, softened
  • 2 teaspoons lemon rind, grated
  • 2 teaspoons thawed raspberry lemonade concentrate
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese
  • 3 ½ cups powdered sugar

Instructions

  • Preheat oven to 350°. Prepare two 9-inch round cake pans with butter and flour. Set aside.

Make the Cake:

  • In a large bowl, cream together 1 ⅓ cup sugar, 6 Tablespoons softened butter, 1 Tablespoon lemon rind, 3 Tablespoons thawed lemonade concentrate and 2 teaspoons vanilla. Beat with a mixer at medium speed until well blended (about 5 minutes). Add 2 eggs and 2 egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3 Tablespoons dry jello, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon baking soda; stir well with a whisk. Add flour mixture and 1 ¼ cups buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  • Pour batter into prepared pans, roughly 2 cups in each pan; sharply tap pans once on counter to remove air bubbles. Push 1 pint fresh raspberries into batter of each pan, add as many as you like. Bake at 350° for 18 minutes or until wooden pick inserted in center comes out nearly clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To Make the Frosting:

  • Place 2 Tablespoons butter, 2 teaspoons grated lemon rind, 2 teaspoons thawed raspberry lemonade concentrate, ½ teaspoon vanilla, and 8 ounces cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add 3 ½ cups powdered sugar, and beat at low speed just until blended (do not over beat). Chill 1 hour.
  • Place 1 cake layer on a plate; spread with ½ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Nutrition Facts
Raspberry Lemonade Cake
Amount Per Serving
Calories 369 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 50mg17%
Sodium 235mg10%
Potassium 126mg4%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 48g53%
Protein 5g10%
Vitamin A 405IU8%
Vitamin C 9mg11%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Lemonade Layer Cake.

You might also like

  • Cranberry Upside Down Cake
    Cranberry Upside Down Cake
  • Prune Cake with Buttermilk Glaze
  • Cottage Apple Spice Cake

Published on June 29, 2015

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. penny says

    June 20, 2022 at 6:29 AM

    5 stars
    What a WONDERFUL cake! Easy to make, a big hit with the grandkids, and the perfect summer type of dessert.

    Reply
  2. kate s says

    June 20, 2022 at 6:05 AM

    5 stars
    Excellent summertime cake! I won 1st place in a dessert contest with this one. Added some thin slices of lemon on top.

    Reply
  3. melanie wood says

    May 25, 2022 at 6:41 AM

    5 stars
    My family LOVED THIS! It is such a cute cake and the flavors are so good together. Great for summer bbq’s as well 😉

    Reply
  4. liz brady says

    March 2, 2022 at 6:54 AM

    5 stars
    Excellent! I loved the flavor. It wasn’t too sweet or too lemony…just right and looked so pretty on the table. Thanks Sally!

    Reply
  5. jam b says

    March 2, 2022 at 6:51 AM

    5 stars
    This cake was amazing…unbelievably moist and full of flavor! My only change was that I used lactaid milk and cream cheese, but no one could tell. Simply delicious!

    Reply
    • Sally Humeniuk says

      March 2, 2022 at 7:57 AM

      Hi Jam, I do the same very often as one of my family members is lactose intolerant. Thanks for stopping by to comment!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

Find a recipe:

Latest Recipes

Salmon Patties

The Best Macaroni and Cheese I’ve Ever Had

Jalapeno Peppers with cheese and jalapenos stacked on a plate. A can of beer in background

Jalapeno Popper Pigs In A Blanket

Stuffed Jalapeños

Delicious Spiced Pear Oatmeal Recipe

Pumpkin Cinnamon Roll Cake

  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop
macaroni and cheese with peas asparagus and basil
The best Chinese Chicken Salad is right here with fresh vegetables, tender chicken and amazing Asian peanut salad dressing. Ready in under 30 minutes.
Oven Baked Chowder
Privacy Policy
Copyright ©2023, Good Dinner Mom. All Rights Reserved.
Design by Pixel Me Designs