Irresistible Raspberry Lemonade Cake Recipe: A Citrusy Delight for Dessert Lovers

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By Dishes Recipes

## Introduction

If you’re looking for a sweet treat that combines the tangy zest of lemons with the sweet taste of raspberries, look no further than this Irresistible Raspberry Lemonade Cake. This enchanting dessert is perfect for summer gatherings, birthday celebrations, or simply as a delightful indulgence for yourself. Its vibrant flavors and stunning presentation will have dessert lovers swooning!

## Ingredients

For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– Zest of 2 lemons
– ¼ cup freshly squeezed lemon juice
– 1 cup fresh raspberries (or frozen, thawed and drained)

For the Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon milk

For Garnish:
– Fresh raspberries
– Lemon slices
– Whipped cream (optional)

## Instructions

1. **Prepare the Oven and Pans**: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.

2. **Mix the Dry Ingredients**: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. **Cream the Butter and Sugar**: In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

4. **Add Eggs and Flavoring**: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.

5. **Combine Ingredients**: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Be careful not to overmix. Gently fold in the fresh raspberries.

6. **Bake the Cakes**: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. **Cool the Cakes**: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.

8. **Prepare the Lemon Glaze**: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust consistency as needed by adding more milk or powdered sugar.

9. **Assemble the Cake**: Once the cakes have cooled, place one layer on a serving plate. Drizzle a portion of the lemon glaze over the top. Place the second layer on top, then drizzle the remaining glaze over the top.

10. **Garnish**: Decorate with fresh raspberries, lemon slices, and optionally, a dollop of whipped cream.

## Tips

– For a deeper raspberry flavor, consider adding a layer of raspberry jam between the cake layers.
– If you want to make this cake even more special, try replacing some of the milk with lemon-flavored yogurt for a more intense lemon flavor.
– This cake can be made a day in advance and stored in the fridge; just add the glaze and garnish right before serving for best presentation.

## Serving Suggestions

Serve this cake chilled or at room temperature. Pair it with a refreshing glass of lemonade or iced tea for a complete summer dessert experience. For an extra touch, accompany each slice with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy the delightful mix of flavors on your palate!

#raspberrycake #lemonade #dessertlovers

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