Best 4 Raspberry Lemonade Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Lemonade Cake, a harmonious blend of zesty and sweet flavors. This delightful dessert features layers of fluffy lemon cake, luscious raspberry filling, and a creamy, tangy lemonade frosting, creating a symphony of flavors that will tantalize your taste buds. Each bite offers a burst of citrusy freshness balanced by the sweetness of raspberries, while the moist and airy cake melts in your mouth. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe guides you through every step of the process, ensuring a delightful treat that will be the star of any occasion.
Let's cook with our recipes!
RASPBERRY-LEMONADE CAKE
Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
- In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
- Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
- In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g
SKINNY RASPBERRY LEMONADE CAKE
This cakes uses low fat yogurt so you don't have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Grease and flour bottom only of a 9" x 13" pan.
- 2. Preheat oven to 350 degrees.
- 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
- 4. Pour batter into the prepared pan.
- 5. Bake for 25-30 minutes, until toothpick tests clean.
- 6. Let cake cool thoroughly on wire rack.
- 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
RASPBERRY LEMONADE CAKE
I have to tell you that I haven't tried this recipe yet, but I can't wait. I will definitely be making it for my family. I received the recipe from a Betty Crocker newsletter that I get and it looked so good, I wanted to share it will Just A Pinch.
Provided by Linda Griffith
Categories Cakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly. 2 In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour. 4 In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
RASPBERRY-LEMONADE CAKE
Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
- In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
- Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
- In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g
Tips:
- For a smooth batter, make sure the butter and eggs are at room temperature before mixing.
- To achieve a moist cake, do not overmix the batter. Overmixing can result in a dense and dry cake.
- For a perfectly level cake, tap the cake pan on the counter a few times before placing it in the oven. This will help to release any air bubbles.
- To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
- To test if the cake is done, insert a toothpick into the center. If the toothpick comes out clean, the cake is ready.
Conclusion:
This delightful Raspberry Lemonade Cake is a burst of citrusy and berry flavors that will tantalize your taste buds. With its moist and fluffy texture, this cake is perfect for any occasion, whether it's a summer gathering or a special celebration. The vibrant raspberry frosting adds a touch of elegance and sweetness, making this cake a true showstopper. Follow the detailed instructions and tips provided in the recipe, and you'll be able to create this delicious masterpiece that will surely impress your family and friends.
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