LEMON RASPBERRY CAKE

1
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.

Rating:

★★★★★ 3 votes

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

How to Make LEMON RASPBERRY CAKE

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.

Printable Recipe Card

About LEMON RASPBERRY CAKE

Course/Dish: Cakes Fruit Desserts



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