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Raspberry Lemonade Dream Cake

by Linda
written by Linda
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This Raspberry Lemonade Dream Cake is a delightful fusion of tangy lemon and sweet raspberries, making it the perfect summer dessert. With its vibrant colors and refreshing flavors, this cake is sure to impress at any gathering.

The cake features a light, fluffy lemon sponge layered with a luscious raspberry filling and topped with a creamy lemon frosting. Not only is it visually stunning, but the combination of flavors will tantalize your taste buds and keep you coming back for more.

Raspberry Lemonade Dream Cake

Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 350 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup raspberries (fresh or frozen)

FOR THE FROSTING

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons raspberry puree

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, buttermilk, lemon zest, and lemon juice, mixing until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  5. Fold in the raspberries gently to avoid breaking them up too much.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
  9. Add the lemon juice and zest, beating until smooth and fluffy. Mix in the raspberry puree until well combined.
  10. Once the cakes have cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top of the frosting.
  11. Frost the top and sides of the cake with the remaining frosting. Garnish with fresh raspberries and lemon slices if desired.

Notes

Tip: For a visually appealing effect, use a small amount of raspberry puree swirled into the frosting before applying it to the cake.

For best results, allow the cake to cool completely before frosting to prevent melting. If you prefer a more intense raspberry flavor, you can use raspberry puree in the frosting. This cake can be made a day in advance; just keep it covered in the refrigerator.

To store leftovers, place them in an airtight container in the fridge for up to three days. Serve chilled or at room temperature, and consider garnishing with fresh raspberries and lemon slices for an elegant presentation!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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