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Raspberry Lemonade Cake Recipe

Raspberry lemonade is a refreshing summertime drink.

The tart tang of the lemons balances the sweet raspberries and makes for a delicious, refreshing beverage.

Now you can enjoy this popular summertime drink year-round with the help of a raspberry lemonade cake recipe.

What ingredients are needed to make a raspberry lemonade cake?

The raspberry lemonade cake recipe below is a perfect summer treat.

The sweet raspberries paired with the tart lemonade create a unique flavor combination that will have your taste buds singing.

If you’ve ever tried baking with fresh raspberries, you know how challenging it can be to get them to blend well with the other ingredients.

While fresh raspberries are indeed a wonderful ingredient, they can also be messy, making it difficult to get them evenly distributed throughout the batter.

When working with fresh raspberries, it’s best to use frozen berries.

If you don’t want to use frozen berries, you can always substitute the fresh ones in your raspberry lemonade cake recipe with frozen berries.

Just be sure to thaw them out first.

The cake recipe below calls for raspberry lemonade powder, but if you do not have any on hand, you can use regular lemonade powder instead.

Raspberry lemonade powder is specially formulated for baking desserts and is a bit more concentrated that regular lemonade powder.

Raspberry Lemonade Cake Recipe 1

How long does it take to bake a raspberry lemonade cake?

This cake recipe is a very simple one.

The base is a sponge cake, which can be baked in a conventional round pan or two or three round cake pans.

The sponge cake is then topped with an easy raspberry lemonade glaze and garnished with fresh raspberries.

The entire process for making this cake recipe takes about one and a half hours from start to finish, including the time it takes you to prepare the ingredients.

What type of cake pan should be used for a raspberry lemonade cake?

A raspberry lemonade cake is typically made in a tube pan or loaf pan.

The tube pan is a deep round pan with a long straight side, while the loaf pan is a round pan that can be cut into slices.

Whatever pan you use, the cake should not be baked in the same pan as it will cause damage to the cake’s structure.

How much sugar should be added to a raspberry lemonade cake?

The recipe for this raspberry lemonade cake is so simple that you can whip up a batch in no time at all.

This cake uses a basic yellow cake recipe, which you can find in the ingredients list.

The addition of lemon juice and raspberries will make the cake extra moist and flavorful.

A typical yellow cake recipe calls for 1 cup of sugar in each cup of batter.

You should add approximately 2 cups of sugar to this recipe, using the following guidelines:

Add 1/2 cup of sugar to each cup of batter.

Add 1/3 cup of sugar to each cup of batter.

Add 1/4 cup of sugar to each cup of batter.

Add 1/2 teaspoon of salt to each cup of batter.

What type of frosting is best for a raspberry lemonade cake?

Raspberry lemonade cake is the perfect dessert for any summer gathering.

The sweet, tart flavor of the citrus and raspberries will have your taste buds singing.

The moist, spongy cake is the perfect base for the fruity topping, making it a must-have dessert for any summer gathering.

Now you can enjoy this popular summertime drink year-round with the help of a raspberry lemonade cake recipe.

You can choose from a variety of frostings when designing your raspberry lemonade cake.

Some of the more commonly used choices include:

  • Cream cheese frosting
  • Buttercream frosting
  • Meringue frosting
  • Glaze

There are several types of frosting that you can use to decorate your cake, but there are some differences between them that you should keep in mind.

Cream cheese frosting is by far the most popular choice for a raspberry lemonade cake.

What kind of cream cheese should be used?

Cream cheese frosting mixes three basic ingredients: sugar, butter, and cream cheese.

Simply put, cream cheese is a spreadable cheese made from cow’s milk.

The texture of cream cheese is similar to that of butter.

If you’re new to creating this type of frosting, then you may want to experiment with different brands of cream cheese until you find one that works best for your specific needs in terms of consistency and taste.

Remember that an even distribution of the butter and sugar is crucial to achieving a smooth consistency.

Another option is to use mascarpone cheese instead of cream cheese if you prefer a sweeter taste.

Mascarpone is a type of full-fat cow’s milk cheese that has a higher melting point than regular cream cheese.

It also has a richer flavor and texture, making it an excellent option for frostings.

Is it better to use fresh or frozen raspberries for a raspberry lemonade cake?

There are two main types of raspberries: wild and cultivated.

Wild raspberries have a sour taste and are the best for baking because they have a higher sugar content than cultivated raspberries.

Cultivated raspberries have had their seeds removed from them and are sweeter than wild raspberries.

If you’re using a cultivated raspberry, use fresh or frozen instead of canned in this cake.

Frozen ripe raspberries will work just as well as fresh ones, but if you want to make sure that your cake is truly fresh, use fresh instead.

Raspberry Lemonade Cake Recipe

What other flavors can be incorporated into a raspberry lemonade cake?

If you love raspberry lemonade so much that you want to bake a cake with it, you’re not alone.

Raspberry lemonade cake is a popular flavor combination in the baking world.

If you’re interested in making your own raspberry lemonade cake, try incorporating other flavors into this popular cake recipe.

For example, you can add a vanilla extract or even strawberry extract to your raspberry lemonade cake to give it a strawberry flavor.

You can also add other berries such as blueberries, blackberries, and raspberries to the raspberry lemonade cake batter.

These additions will change the flavor of the cake.

However, they don’t affect the consistency of the cake.

The raspberry lemonade cake will still be moist and spongy with a wonderful fruity flavor.

What is the best way to grind the raspberries for a raspberry lemonade cake?

Raspberry lemonade cake is a mixed-batter cake. The batter consists of the following ingredients:

  • 1 cup of all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk (or regular milk)

The batter is then mixed with raspberries and lemonade, resulting in a moist, spongy cake.

The cake can be decorated in many ways, but the two most popular are by frosting the top and adding a raspberry glaze on the outside and inside.

How can the raspberry lemonade cake be decorated?

The most important part of making a raspberry lemonade cake is the filling.

You will want to make sure that you choose a good quality raspberry lemonade concentrate.

In addition, you can add fresh or frozen raspberries, depending on how much you want in your cake.

The fresh raspberries will produce a much stronger flavor than the frozen ones.

You will want to pour the filling over the sponge cake so that the cake layers are pushed outwards and fill the bottom of the pan.

The sponge cake should be well soaked with the raspberry lemonade and then you can start adding the other ingredients.

Use a piping bag to add the icing if you’re going to use it.

The frosting can be molded into a lovely design using your hands.

If you don’t want to do this yourself, use a spatula or spoon to create a swirl effect in the frosting.

Is it possible to make a raspberry lemonade cake without using butter?

The answer may surprise you, but yes, it is possible to make a raspberry lemonade cake without using any butter.

On the contrary, the cake is much more moist and spongier if you do not use butter.

Raspberry Lemonade Cake Recipe 2

Raspberry Lemonade Cake

The tart tang of the lemons balances the sweet raspberries and makes for a delicious , refreshing beverage .
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Keyword: Raspberry Lemonade Cake
Servings: 16 Slices
Calories: 389kcal


  • 1 Oven


  •  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
  • ¼ cups fat-free buttermilk
  • 1 pint fresh raspberries
  • 2 teaspoons grated lemon rind
  • 2 teaspoons thawed raspberry lemonade concentrate
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese
  • ½ cups powdered sugar


  • Preheat the oven to 350 degrees. Butter and flour should be used to prepare two 9-inch circular cake pans. Place aside.
  • Combine the sugar, butter, lemon rind, thawed lemonade concentrate, and vanilla in a big basin. until well-combined, beat with a mixer at medium speed (about 5 minutes). One at a time, beat well after each addition of eggs and egg whites. Flour should be measured using a light spoon and leveled with a knife. With a whisk, thoroughly combine the flour, dry jello, baking powder, salt, and baking soda. Beginning and finishing with the flour combination, alternately add buttermilk and sugar mixture to the sugar mixture; beat well after each addition.
  • For each prepared pan, pour about 2 cups of batter. Remove air bubbles by giving each pan a hard tap on the counter. Add as many fresh raspberries as you wish to the batter in each pan. Bake for 18 minutes at 350° or until a wooden pick inserted in the center emerges almost completely clean. Remove from pans after cooling in pans for ten minutes on a wire rack. Complete cooling on a wire rack.
  • To make frosting, combine the first 4 ingredients—cream cheese through 2 tablespoons of butter—in a big bowl and beat on high speed until frothy. Just until combined, add the powdered sugar, and beat at low speed (do not overbeat). 1 hour of cooling
  • Spread 12 cup frosting over 1 cake layer before placing it on a plate. Add the last layer of cake on top. Overspread the cake's top and sides with the remaining icing. Cake should be kept in the fridge with a loose cover.





Calories: 389kcal | Carbohydrates: 63g | Protein: 78g | Fat: 12g | Saturated Fat: 67g | Polyunsaturated Fat: 80g | Monounsaturated Fat: 77g | Trans Fat: 35g | Cholesterol: 102mg | Sodium: 22mg | Fiber: 12g | Calcium: 112mg | Iron: 0.9mg
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