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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

Equipment

  • 1 Oven

Ingredients

  •  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

Instructions

  • 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.

Video

Notes

 
 

Nutrition

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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