lemon raspberry cake

Name: Lemon Raspberry Cake
Prep time: 10 min
Cook time: 15 min
Yield: 8
Ingredients: 1 box(es) betty crocker super moist cake mix; 6 tablespoon(s) raspberry preserves; 1 1/4 cup(s) butter or margarine,softened; 2 teaspoon(s) grated lemon peel; 3 tablespoon(s) lemon juice; 3 cup(s) powdered sugar

(1 RATING)

51 Pinches

Lynda Sweezey

Charlotte, MI

Updated on Oct 23, 2011

I love lemon and I love raspberry sooooo!!!

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prep time 10 Min

cook time 15 Min

method ---

yield 8 serving(s)

Ingredients

1 box betty crocker super moist cake mix
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine,softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

How To Make lemon raspberry cake

Step 1

Heat oven to 350 (325 for dark or nonstick pans) Grease or lightly spray bottoms only of 3-9" round pans.

Step 2

In a large bowl,beat cake mix with ingredients for making cake..With electric mixer on low speed beat for 2 minutes(do not over beat)Pour into pans.
Step 3

Bake 13 to 16 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans for about 1 hour.
Step 4

Fill layers with raspberry preserves.
Step 5

To make Frosting: 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.
Step 6

High Altitude: bake 16-19 minutes. 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.
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