Lemon-Raspberry Cake

By melanieroe

Prep Time: 10 min
Total Time: 1 hour 45 min
Makes: 16 servings

Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 200); Total Fat 23g (Saturated Fat 11g, Trans Fat 1 1/2g); Cholesterol 80mg; Sodium 330mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 41g); Protein 2g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 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

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
3. Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. 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.
High Altitude (3500-6500 ft): Bake 16 to 19 minutes.