Raspberry Lemonade Cake

Prep Time25 minutesCook Time18 minutesTotal Time43 minutesServings16 slicesAuthorGood Dinner Mom

Ingredients 1x2x3x


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


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


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.

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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.