LEMON RASPBERRY CAKE

Kimi Gaines

By
@kimijo

I FOUND A RECIPE FOR THIS, BUT I AM REVISING IT AND USING A LEMON CAKE MIX INSTEAD OF DOING IT FROM SCRATCH.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

25 Min

Ingredients

1 box
duncan hines lemon cake mix
2 jar(s)
seedless raspberry jam
1 pkg
instant lemon pudding mix
4
eggs
1 c
sour cream
1/2 c
milk
1/2 c
vegetable oil

FROSTING

2 1/2 c
butter, softened
4 tsp
grated lemon rind
6 Tbsp
lemon juice
6 c
sifted powdered sugar

Directions Step-By-Step

1
CAKE: IN MIXER COMBINE CAKE MIX, PUDDING, SOUR CREAM, EGGS, SOUR CREAM, MILK AND OIL. MIX FOR 1 MINUTE ON LOW AND SCRAPE SIDES. CONTINUE TO MIX ON MEDIUM HIGH FOR 3 MINUTES. PREPARE 3 8-INCH CAKE PANS SPRAYED WITH NON-COOKING SPRAY. BAKE AT 350F FOR 25-30 MINUTES. WHEN WOODEN PICK COME OUT CLEAN, CAKE IS READY. REMOVE CAKE AND ALLOW TO COOL 10 MINUTES AND THEN REMOVE ON CAKE RACKS. COOL COMPLETELY.
2
FROSTING: MIX BUTTER, LEMON RIND AND LEMON JUICE TILL SMOOTH. ADD SUGAR SLOWLY AND MIX TILL LIGHT AND FLUFFY.
3
TO ASSEMBLE: iF YOU WANT YOU CAN MAKE THIS INTO 6 LAYERS BY CUTTING EACH TO MAKE SIX. SPREAD RASPBERRY JAM BETWEEN EACH LAYER. FROST CAKE, LEAVING ENOUGH FROSTING TO DECORATE THE TOP. GARNISH WITH FRESH RASPBERRIES.

About this Recipe

Course/Dish: Cakes, Fruit Desserts