Lemon Raspberry Cake
- 1 box
- betty crocker super moist cake mix
- 6 Tbsp
- raspberry preserves
- 1 1/4 c
- butter or margarine,softened
- 2 tsp
- grated lemon peel
- 3 Tbsp
- lemon juice
- 3 c
- powdered sugar
Grease or lightly spray bottoms only of 3-9" round pans.
Cool completely in pans for about 1 hour.
In a medium bowl,beat butter,lemon peel,and lemon juice on medium speed 30 seconds.
Gradually beat in confectioners sugar.
Beat 2-3 minutes or until light and fluffy.
Frost sides and top of cake.
Store covered in refrigerator.
Make your cake special by topping with fresh raspberries.
You can also use strawberry,or apricot preserves for a twist.also can use more preserves than it calls for in recipe for between layers.