Raspberry Lemonade Cake
A delightful cake combining the tartness of fresh raspberries with the zesty brightness of lemon, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup lemonade
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
- Combine the lemon cake mix, lemonade, vegetable oil, and eggs in a mixing bowl. Beat on medium speed for 2 minutes until well blended.
- Fold in the fresh raspberries gently.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Create the glaze by mixing powdered sugar, lemon juice, and milk in a small bowl until smooth.
- Drizzle the glaze over the cooled cake and serve.
Notes
Serve with fresh whipped cream, mint, or a scoop of vanilla ice cream for an indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://www.nailzspa.com/raspberry-lemonade-cake/