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Raspberry Lemonade Cake for a #SummerFloralParty

Why not surprise your friends and guests with a sweet & tart Raspberry Lemonade 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 light and refreshing, much like it's beverage namesake.

Serves 8-10 slices     adjust servings

Preparation 60 mins Cook Time 50 mins Total Time 1 hr 50 mins


  • 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

Creamy Buttercream

  • 1/2 cup (1 sticks) unsalted butter, softened
  • 2 ounces cream cheese, chilled
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
  • Lemon curd (store bought or this recipe)
  • Fresh raspberries
  • Halved lemon slices


  1. Preheat oven to 325°F. Butter and flour three 7" cake rounds and line with parchment.
  2. 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.
  3. 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.
  4. Remove from oven and cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

Creamy Buttercream

  1. 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.
  2. 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.
  3. When ready to assemble, trim tops of each cake layer to make them flat. Place the darkest layer on a cake plate.
  4. 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.
  5. 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!


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