- 12
Ingredients
- 1 package (18-1/4 ounces) lemon cake mix
- 1 tablespoon poppy seeds
- 1 tablespoon grated lemon peel
- 1 jar (12 ounces) seedless raspberry jam
- 2-3/4 cups vanilla frosting
- Fresh raspberries
Preparation
Step 1
Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.
Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries.
TIP: To split each cake layer evenly, insert toothpicks into the side of the cake layer to mark the halfway point. Wrap a length of dental floss around the cake, resting it on the toothpicks. Cross ends of the dental floss and pull gently to split the cake.