Raspberry Lemonade Cake
Prep Time25 minutesCook Time18 minutesTotal Time43 minutesServings16 slicesAuthorGood Dinner Mom
Ingredients 1x2x3x
Cake:
1 1/3 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
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
1 pint fresh raspberries
Frosting:
2 tablespoons butter softened
2 teaspoons grated lemon rind
2 teaspoons thawed raspberry lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces cream cheese
3 1/2 cups powdered sugar
Instructions
Preheat oven to 350°. Prepare two 9-inch round cake pans with butter and flour. Set aside.
In a large bowl, cream together the sugar, butter, lemon rind, thawed lemonade concentrate and vanilla. Beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, dry jello, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into prepared pans, roughly 2 cups in each pan; sharply tap pans once on counter to remove air bubbles. Push fresh raspberries into batter of each pan, add as many as you like. Bake at 350° for 18 minutes or until wooden pick inserted in center comes out nearly clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
