Lemon Raspberry Cake Recipe

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Lemon Raspberry Cake

Lynda Sweezey


I love lemon and I love raspberry sooooo!!!

★★★★★ 1 vote
10 Min
15 Min


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


1Heat oven to 350 (325 for dark or nonstick pans)
Grease or lightly spray bottoms only of 3-9" round pans.
2In 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.
3Bake 13 to 16 minutes or until a toothpick inserted in center comes out clean.
Cool completely in pans for about 1 hour.
4Fill layers with raspberry preserves.
5To 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.
6High 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.

About this Recipe

Course/Dish: Cakes
Other Tag: For Kids