Lemonade and Raspberry Layer Cake
Tomas Kauer - News Writer and Moderator 
What happens when you replace the water or milk in a cake recipe with lemonade? The cake bakes lighter, tangier, and with a citrus brightness that extract alone cannot give. Eight ounces each of softened butter and sugar creamed together, four eggs beaten in, flour sifted with baking powder and salt, and 100 ml (3.4 ounces) of lemonade folded in with vanilla extract. Two hundred grams of fresh raspberries stirred into the batter. Divided between two eight-inch pans and baked at 350 degrees F (175 degrees C) for 25 to 30 minutes.
The raspberries sink slightly during baking and create a layer of tart, jammy fruit through the middle of each cake. The lemonade makes the crumb tender and gives every bite a subtle citrus hum. Stack the two layers with whipped cream or buttercream between them, and you have a cake that tastes like summer without being heavy. A keeper for the recipe box.
Tips for Making Lemonade and Raspberry Layer Cake
Cream the butter and sugar until pale and fluffy
Eight ounces each, beaten for at least three minutes. This step traps air and determines the lift and texture of the cake.
Add the eggs one at a time, beating well after each. The mixture should be smooth and thick.
Fold in the lemonade gently
Add the lemonade with the vanilla after combining the wet and dry ingredients. Fold, do not beat. The carbonation, if using fizzy lemonade, helps the cake rise.
Do not over-mix. The batter should be thick and glossy. Fold in the raspberries last.
Lemonade and Raspberry Layer Cake
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Total Time: 50 minutes -
Yield: 8 to 10 servings 1x
Print Recipe
Pin RecipeDescription
Inspired by Momofuku Milk Bar’s frosting-less cakes, this lemon and raspberry combo is a feast for the eyes and a tangy summer delight.
Ingredients
- 225g (8 ounces) butter, softened
- 225g (8 ounces) sugar
- 4 eggs
- 225g (8 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 100ml (3.4 ounces) lemonade
- 200g (7 ounces) raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the butter mixture, alternating with the lemonade.
- Stir in the vanilla extract.
- Gently fold in the raspberries.
- Divide the batter evenly between two greased and lined 8-inch cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Does it taste like lemon?
Subtly. The lemonade provides a background citrus brightness, not a strong lemon flavour. It makes the cake taste lighter and fresher.
Can I use frozen raspberries?
Yes. Do not thaw. Toss in a tablespoon of flour before folding in to prevent sinking and excess juice.
What frosting goes with this?
Whipped cream, vanilla buttercream, or lemon curd between the layers. The cake is sweet and fruity enough that a simple frosting works best.
If You Liked This Recipe, You’ll Love These
- Lemon and Raspberry Polenta Cake
- Mini Raspberry Honey Cakes
- Olive Oil Polenta Cake with Raspberries
- Personal Raspberry and Lemon Mug Cake
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