Raspberry Lemon Cake

By srumbel

This Raspberry Lemon Cake is a refreshing treat to share at any picnic or party. The raspberry preserves and light lemon mousse topping give this easy lemon cake a hit of color and taste.
from insidebrucrewlife.com

Ingredients

• 1 lemon cake mix
• 1/2 cup lemon juice
• 1/2 cup milk
• 1 - 14 ounce can sweetened condensed milk
• 3/4 cup raspberry preserves
• 4 ounces cream cheese, softened
• 3/4 cup lemon curd
• 1 - 8 ounce container Cool Whip, thawed
• fresh raspberries
• lemon slices

Details

Preparation time 19mins
Cooking time 44mins

Preparation

Step 1

Make the cake batter according to the package directions, except substitute the lemon juice and milk for the amount of water that is called for. Spread the batter in a greased 9x13 baking dish and bake for 25-27 minutes or until a toothpick comes out clean.
Pull the cake from the oven. Let it cool for 5 minutes, then take a fork and poke holes all over the cake. Pour the sweetened condensed milk slowly over the top of the cake. Spread it completely over and into the holes.
Place the raspberry preserves in a microwave-safe bowl. Heat for 15 seconds. Stir until melted. Spread the preserves over the entire cake. Let the cake cool for an hour on the counter, then refrigerate until chilled through.
Beat the cream cheese until creamy. Add the lemon curd and beat again until smooth.
Fold the Cool Whip into the cream cheese mixture. Spread it over the chilled cake. Serve with fresh raspberries and lemon slices. Makes 24 pieces of cake.

Yield: 24 pieces of cake