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Flavorful Raspberry Lemonade Cake with Cream Cheese Frosting

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A quick and easy cake combining fresh raspberries and lemon zest with a moist texture, topped with a velvety cream cheese frosting. Perfect for casual treats or special occasions.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ⅓ cup (80 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk (or dairy-free milk with 1 tbsp vinegar as substitute)
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (about 200 grams) fresh raspberries
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add lemon zest and vanilla extract; mix until smooth.
  5. Reduce mixer speed to low. Alternately add dry ingredients in three parts with buttermilk and lemon juice, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in fresh raspberries with a rubber spatula, being careful not to crush them.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then invert onto a cooling rack and remove parchment. Cool completely before frosting.
  9. For frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar on low speed until combined. Add lemon juice, vanilla extract, and salt; beat until creamy and spreadable.
  10. Place one cake layer on serving plate. Spread frosting generously on top. Add second layer and frost top and sides evenly. Garnish with fresh raspberries and lemon zest curls if desired.

Notes

Use fresh lemon juice and zest for best flavor. Handle raspberries gently to avoid crushing. If frosting is too soft, refrigerate for 15 minutes before spreading. Cake tastes best after resting a few hours to meld flavors. Oven thermometer recommended to avoid temperature surprises.

Nutrition

Keywords: raspberry cake, lemon cake, cream cheese frosting, easy cake recipe, homemade cake, raspberry lemonade cake, quick dessert

Find it online: https://cheerycrisp.com/flavorful-raspberry-lemonade-cake-recipe-easy-homemade-cream-cheese-frosting/