Raspberry Lemonade Cake
A delightful cake combining the tangy flavors of lemon with sweet, fresh raspberries, perfect for springtime gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box of lemon cake mix
- 1 cup of lemonade
- 1/2 cup of vegetable oil
- 3 eggs
- 1 cup of fresh raspberries
- 1 cup of powdered sugar
- 2 tablespoons of lemon juice
- 1/4 cup of butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Combine the lemon cake mix, lemonade, vegetable oil, and eggs in a large mixing bowl. Mix until smoothly blended.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into your prepared cake pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool completely in the pan.
- Mix together the powdered sugar, lemon juice, and softened butter to create the frosting.
- Frost the cooled cake and garnish with additional raspberries if desired.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/raspberry-lemonade-cake-2/