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Raspberry Lemonade Cake


1 1/3 c. sugar

6 T. softened butter

1 T. lemon rind

3 T. Mike's Hard Black Raspberry Lemonade

2 t. vanilla

2 eggs

2 egg whites

2.5 cups flour

1 t. baking powder

½ t. salt

½ t. baking soda

1 ¼ c. buttermilk


2 T. softened butter

2 t. lemon rind

3 t. Mike's Hard Black Raspberry Lemonade

½ t. almond extract

8 oz. softened cream cheese

3 ½ c. powdered sugar

1. In a stand mixer, mix together the first 5 ingredients.

2. Add in the eggs one at a time, beating well. Add in the egg whites, beating well.

3. Sift together flour, baking powder, salt and baking soda. Add in flour mixture and buttermilk, alternating, starting and ending with flour.

4. Preheat the oven to 350 degrees. Grease 2 9-inch round cake pans.

5. Divide cake batter between the two pans. Gently tap the cake pan on the counter to remove any air bubbles.

6. Bake for 20-22 minutes or until spongy and toothpick inserted comes out clean.

7. Move to a wire rack and allow to cool completely.

8. To make the frosting beat the butter, lemon rind, alcohol, vanilla and cream cheese until fluffy and creamy. Add in the powdered sugar to combine. Chill at least one hour.

9. When ready to frost the cake, gently remove cake from their cake pans, placing one on the serving platter. Apply a small amount of frosting on the top of this cake, spreading evening across and then lay on the second cake. Frost the sides of the cake, then the top, smoothing out any blemishes.

10. Top the cake with fresh berries and keep covered and refrigerated.