lemon raspberry cake

Name: LEMON RASPBERRY CAKE
Prep time: 15 min
Cook time: 25 min
Yield: 12
Ingredients: 1 box(es) duncan hines lemon cake mix; 2 jar(s) seedless raspberry jam; 1 package(s) instant lemon pudding mix; 4 - eggs; 1 cup(s) sour cream; 1/2 cup(s) milk; 1/2 cup(s) vegetable oil; ## FROSTING; 2 1/2 cup(s) butter, softened; 4 teaspoon(s) grated lemon rind; 6 tablespoon(s) lemon juice; 6 cup(s) sifted powdered sugar

(3 RATINGS)

161 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Feb 20, 2011

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

Rate

prep time 15 Min

cook time 25 Min

method ---

yield 12 serving(s)

Ingredients

1 box duncan hines lemon cake mix
2 jars seedless raspberry jam
1 package instant lemon pudding mix
4 - eggs
1 cup sour cream
1/2 cup milk
1/2 cup vegetable oil
FROSTING
2 1/2 cups butter, softened
4 teaspoons grated lemon rind
6 tablespoons lemon juice
6 cups sifted powdered sugar

How To Make lemon raspberry cake

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.

Step 2

FROSTING: MIX BUTTER, LEMON RIND AND LEMON JUICE TILL SMOOTH. ADD SUGAR SLOWLY AND MIX TILL LIGHT AND FLUFFY.
Step 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.
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