Raspberry Lemonade Valentine’s Day Cake

Looking for the perfect dessert to impress your loved one this Valentine’s Day? This Raspberry Lemonade Valentine’s Day Cake is not just a treat; it’s a delightful way to celebrate love. Imagine a moist cake bursting with the flavors of fresh raspberries and zesty lemonade, making every bite a refreshing experience.

This cake is a beautiful combination of sweet and tart, embodying the essence of summer while bringing a cheerful vibe to your Valentine’s celebration. It’s as vibrant in taste as it is in appearance, with delicate layers that make it a standout centerpiece for any romantic occasion.

A Refreshing and Romantic Cake

This Raspberry Lemonade Valentine’s Day Cake features layers of fluffy lemon-infused cake filled with a luscious raspberry lemonade frosting. The cake is topped with fresh raspberries and a drizzle of lemon glaze, making it both visually stunning and irresistibly delicious.

Ingredients for the Raspberry Lemonade Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 cup raspberries, pureed
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 3 tablespoons raspberry lemonade concentrate
• Fresh raspberries for topping
• Lemon glaze for drizzling (optional)

Instructions for the Raspberry Lemonade Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Finally, fold in the raspberry puree.
4. Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Prepare the Frosting: While the cakes are cooling, beat the softened butter until creamy. Gradually add the powdered sugar and raspberry lemonade concentrate, mixing until smooth and fluffy.
6. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter and spread a layer of raspberry lemonade frosting on top. Repeat with the second layer, and then place the third layer on top.
7. Frost the Top: Frost the top and sides of the cake with the remaining raspberry lemonade frosting. Decorate with fresh raspberries and drizzle lemon glaze if desired.
8. Serve: Slice and serve the cake, enjoying the delightful blend of raspberry and lemon flavors.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

• Servings: 12 slices
• Calories: 350kcal
• Fat: 20g
• Protein: 3g
• Carbohydrates: 42g