Lemon-Raspberry Vodka Cake 

Ingredients

1/2 pound (2 sticks) unsalted butter or margarine, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided (save half for later)

3/4 cup Smirnoff Raspberry vodka

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

For the Glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

1/8 cup of Raspberry Vodka

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine  lemon juice, the buttermilk, raspberry vodka and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, or use a bunt pan as you see above. and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool for 10 minutes. 

For the glaze, combine the confectioners' sugar raspberry Smirnoff and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Its a small amount of Smirnoff but if you want it to be safer for kids. I suggest you remove the Smirnoff from the ingredients list of the glaze. But you will lose that raspberry flavor. Unless you find raspberry flavoring or make a simple raspberry syrup. 

And this is your final result!