Drinks & Dessert

Raspberry Lemonade Pound Cake

Tart and Sweet, this springy pound cake is the perfect blend of raspberry and sugar. With juicy raspberries spread throughout and a sweet cream cheese frosting, you won't be able to take just one bite!
Time: 1 hour 10 min
Yeild: 12 - 14 slices



  • 3 Cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 1 7oz container McSteven's Raspberry Lemonade
  • 1/2 cup sugar
  • 1 cup unsalted butter, melted
  • 1 cup Greek-style yogurt
  • 2 teaspoons lemon extract**
  • 1 cup fresh raspberries
  • zest of 1 lemon


  • 2 cups powdered sugar
  • 1/2 cup cream cheese, softened
  • 1 teaspoon lemon extract**
  • 2 tablespoons milk

**Make sure to use lemon extract, not lemon juice, otherwise the flavor will not be as strong and acidity can alter final results



  1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan and set aside.
  2. Whisk flour, baking powder, baking soda, and salt together in small bowl, set aside. 
  3. In a medium bowl, whisk eggs. Add McSteven's Raspberry Lemonade mix and sugar, whisking until well combined. 
  4. Add melted butter, yogurt, and lemon extract and whisk until combined. 
  5. Fold in the dry ingredients, then gently fold in raspberries and lemon zest. 
  6. Pour batter into prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into various places comes out clean. 
  7. Allow cake to cool in the pan for 10 minutes. Invert cake on cooling rack and allow to cool fully before adding icing. 


  1. Whisk together powdered sugar, cream cheese, lemon extract, and milk. 
  2. Add more milk or powdered sugar to reach desired consistency - should be thick and barely pourable. 
  3. Spoon or drizzle over cake and enjoy!