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Lemon-Raspberry Cake
Lemon-Raspberry Cake
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Prep Time:
10 minutes
Total Time:
1 hour 45 minutes
Indulgent lemon-raspberry cake, featuring three moist layers of lemon cake filled with red raspberry preserves, frosted with homemade lemon buttercream, and topped with fresh raspberries and lemon zest. Perfect for any spring celebration, guaranteed to wow your guests!
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and lightly grease only the bottoms of three 9-inch round cake pans.
  • In a large bowl, mix cake mix, water, oil, and eggs with an electric mixer on low speed for 2 minutes (avoid overmixing). Transfer the batter into pans.
  • Bake for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans and cool completely for about 1 hour.
  • Spread raspberry preserves between each layer. For the frosting, whisk together butter, lemon zest, and lemon juice until creamy. Gradually mix in powdered sugar until light and fluffy, for about 2 to 3 minutes. Frost the sides and top of the cake with the frosting. Refrigerate the cake covered.

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