Print

Flavorful Pink Lemonade Cake Recipe with Easy Raspberry Filling

pink lemonade cake - featured image
Print Recipe

A bright and moist pink lemonade cake featuring a luscious homemade raspberry filling, perfect for summer occasions and easy to prepare in under an hour.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) fresh lemon juice
  • Zest from 2 lemons (about 2 tbsp)
  • ¾ cup (180ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp natural pink food coloring or beet juice (optional)
  • 2 cups (300g) frozen or fresh raspberries
  • ½ cup (100g) granulated sugar (for filling)
  • 1 tbsp lemon juice (for filling)
  • 2 tsp cornstarch
  • 2 tbsp water
  • 8 oz (225g) cream cheese, softened (optional for frosting)
  • ½ cup (113g) unsalted butter, softened (optional for frosting)
  • 3 cups (360g) powdered sugar, sifted (optional for frosting)
  • 1 tsp vanilla extract (optional for frosting)
  • 1 tbsp fresh lemon juice (optional for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and lightly dust with flour. Optionally, line bottoms with parchment paper. (10 minutes)
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. (5 minutes)
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes. (5 minutes)
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, lemon zest, and optional pink food coloring or beet juice. (5 minutes)
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix each addition just until incorporated. Batter should be smooth and pourable. (5-7 minutes)
  6. Divide batter evenly between prepared pans (about 2 ½ cups each). Smooth tops with spatula. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. (30-35 minutes)
  7. Let cakes rest in pans for 10 minutes, then transfer to cooling rack. Cool completely before frosting. (At least 1 hour)
  8. For raspberry filling: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. In a separate bowl, mix cornstarch and water until smooth. When raspberries bubble, stir in cornstarch slurry. Cook and stir 2-3 minutes until thickened. Remove from heat and cool completely. (15-20 minutes)
  9. For frosting (optional): Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and lemon juice. Frosting should be creamy and spreadable. (10 minutes)
  10. Assemble cake: Place one cake layer on serving plate. Spread ½ cup raspberry filling evenly over top. Add frosting layer if using. Top with second cake layer and frost top and sides as desired. Chill 30 minutes before serving. (15-20 minutes)

Notes

Zest lemons before juicing for freshness. Use room temperature eggs to avoid curdling. Stir raspberry filling constantly after adding cornstarch slurry to prevent lumps. Avoid opening oven door early to prevent cake sinking. Chill cake after assembly for cleaner slicing. For vegan or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: pink lemonade cake, raspberry filling, lemon cake, summer dessert, easy cake recipe, homemade frosting, fresh lemon, raspberry dessert

Find it online: https://blairrecipes.com/flavorful-pink-lemonade-cake-recipe-with-easy-raspberry-filling/