Lemon-Raspberry Cake

By carvalhohm

Ingredients

• 1 to 350°F 9-inch 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
• 2 2 large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
• 3 15 to 22 10 1 or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

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The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!

box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.

Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

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Make your cake extra-special! Top it with fresh raspberries, lemon peel curls or edible flowers.

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This tastes so delicious and balanced. A perfect mixture of tart and sweet. Although I made this for a friend's birthday in January, it mostly reminded me of summer.

This cake was a HIT!!! I made it for a staff birthday, and everyone loved it. So easy to make too. Had no problems at all. Loved the frosting. This recipe is a keeper.

this cake is super easy. it is requested every time we have a get together. frosting recipes makes quite a bit. i usually don't use all of it. my son and i have fun adding food coloring to the frosting.

when you buy ONE BOX Fun da-middles™ Cupcake Mix

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