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Why not surprise your friends and guests with a sweet & tart Raspberry Lemon Cake for a #SummerFloralParty! Pink ombre lemon cake, filled with tart lemon curd and fresh raspberries, and naked-iced with a smooth buttercream – it’s so light and refreshing!
You’ve heard the saying “April showers bring May flowers,” haven’t you?
It is absolutely true. While our spring in Florida has been a little dryer than usual, the abundance of florals all over the place is unmistakable.
As June has come roaring in with temps above 90 already, I can’t help but think about how lovely May was for me. Part of that was due to a nifty little styled photo shoot I was invited to take part in by my dear friend Nichole. I had been offered a similar invitation last fall, but was traveling the day of and couldn’t attend; when she asked if I’d like to contribute to a summer floral party shoot with her friend Melissa, I jumped at the chance.
I didn’t know what to expect since it was my first styled shoot, but I imagine it’s what a magazine photo shoot is like…with like 1/3 of the people.
JUST TAKE ME TO THE RASPBERRY LEMON CAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy raspberry lemon cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I arrived, cakes in hand, at a nearly bare Orange Studio in downtown Orlando, but it didn’t take long for our ladies to arrive with their goodies.
The flowers were definitely the highlight of the day for me, and they were everywhere in every summer color imaginable! Dahlias to wildflowers to springs of mint, beautiful and freshly picked and styled by Farm Gal Flowers just for our little shindig.
I even got to use them to garnish my cakes, as you can see. I call it elevated art.
I tell Mr. Crumby not to buy me flowers (very often) because they die too soon and it makes me sad. Oh my goodness, though, there’s nothing I love more than a cheery bouquet in my living room or on my dining room table. It’s the best way to brighten up a room…and your day.
Watching Emily hand write this incredible menu board blew me away.
Sometimes I have a hard time getting my signature to look like more than a scribble, and this girl is pumping out font worthy print without even using a ruler.
Talk about goals.
Obvs, I took care of bringing the desserts, usually the centerpiece of any party, but my fellow kitchen ladies were not about to be outdone by pastry.
Nichole’s offerings were a pretty intense Naan Pizza (which I’d have devoured had it not been for the goat cheese) and a Grilled Peach Burrata Panzanella Salad (that I couldn’t keep my fingers out of afterwards).
Kristina brought some pretty delish grilled Tandoori Chicken Skewers that were rocking some incredibly fresh, sweet pineapple.
The key to a great summer party menu is to keep it light, especially if you’re going to be celebrating outdoors at any point.
Stick with easy, fresh recipes that can be eaten without a lot of plate-and-fork business. And the more summer fruits and veggies you can work in there, the better.
Be a real foodie. Celebrate the delicious season along with your occasion.
I may have had more than my fair share, but half of our ladies weren’t allowed to drink for impending mommyhood reasons anyway.
I couldn’t let any of those lovely cocktails go to waste!
Bloggers be photographin’. We can’t help ourselves.
Get a load of that spread! And how about that table, lovingly crafted by Elizabeth & Ryan just for the occasion!
They were wanting a new table anyway, so they get to enjoy the fruits of their labor forever after now, but is it not just the loveliest?!
And the gold cutlery and chargers! I’m a silver girl for the most part as far as jewelry goes, but I have a soft spot for golden forks.
The gorgeous handmade watercolor cookies came from Merci Bakery, a shop perfect for special events…just like a summer soiree with your closest friends!
And as for this whimsical little naked cake?
I think everyone needs more pink ombre lemon cake in their life, especially if it’s jammed full of raspberries and fresh lemon curd, and especially in the summer.
There’s truly nothing better than sharing a meal with people you love, even if it means bearing ridiculous heat and humidity to do so.
Raspberry Lemon Cake
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 3 eggs
- 1 cup milk
- 5 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Pink food coloring
- 1/2 cup unsalted butter softened
- 2 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 1/3 cup lemon curd store bought or homemade
- 1 pint fresh raspberries
- Halved lemon slices
- Preheat oven to 325°F. Butter and flour three 7" cake rounds and line with parchment.
- Combine cake mix, flour, sugar, cardamom, and salt, and whisk together. Add eggs, milk, lemon juice & zest, oil, sour cream, and vanilla; mix for 2-3 minutes until combined.
- Divide the batter evenly into 3 bowls. Add 1 drop of food coloring to one bowl, 3 drops to a second bowl, and 4 drops to the third bowl, mixing until color is even. Scrape batter into separate pans and bake for approximately 35-45 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.
- Using an electric stand mixer fitted with paddle attachment, beat butter on medium speed until creamy. Add cream cheese and vanilla and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as needed.
- Add powdered sugar ½ cup at a time, beating on low speed until well combined. Increase speed to high until well combined and smooth, about 2 minutes.
- When ready to assemble, trim tops of each cake layer to make them flat. Place the darkest layer on a cake plate.
- Spoon some creamy buttercream in a piping bag. Pipe a ring around the top edge of the cake layer. Spread a thin layer of lemon curd inside the ring, then place fresh raspberries on top. Repeat with the next darkest layer, then top with the final lightest layer. Chill for 30 minutes.
- Add ½ cup buttercream to top of cake, spreading evenly and creating a swirl; then crumb ice the sides. Decorate with raspberries and lemon slices. Enjoy!
Last but certainly not least, thank you to Rachel V Photography for the beautiful shots of the day!