It was 100 degrees in D.C. this past weekend, but it felt like 145. It was brutal, so what better way to fight the heat than to eat some Raspberry Lemonade Cake? This cake was tart and delicious, just like raspberry lemonade. Not only is this cake delicious, but the frosting is scrumptious too; I made a classic buttercream frosting and added some lemonade concentrate to it. Definitely try this cake. It’s the perfect summertime treat!
In other news, I’m going to be traveling to San Diego this week and next week for work. Does anyone have any restaurant suggestions??? I’m always looking for great restaurant recommendations!
- 1 cup very hot water
- 1 box (4 oz.) raspberry gelatin
- 1 box white cake mix
- 1/2 cup frozen lemonade concentrate
- 1/4 cup water
- 1/3 cup vegetable oil
- 4 egg whites
- 1/2 cup fresh raspberries
- 1 tbsp grated lemon peel
Lemonade Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon salt
- 1/3 cup thawed, frozen lemonade concentrate
- Heat oven to 350°F and spray bottom of 13×9-inch pan with baking spray.
- 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. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. In a small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
- In a large bowl, cream the butter until smooth. Add the powdered sugar, salt, and 1/3 cup lemonade and mix until smooth and creamy.
- Frost entire cake and garnish with raspberries and lemon zest. Store covered in refrigerator.