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Lemon-Topped Celebration Cake
Lemon-Topped Celebration Cake
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Indulgent Betty Crocker™ cake mix dessert with zesty lemon curd and fresh raspberries - a delightful celebration indulgence.
Ingredients:
  • 1/2 box Betty Crocker™ Super Moist™ White Cake Mix (about 1 2/3 cups)
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 2 egg whites
  • 1/2 cup lemon curd (from 9- or 10-oz jar)
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 cup fresh raspberries (6 oz)
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan), and generously coat the bottom and sides of an 8- or 9-inch round cake pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and egg whites until moistened. Then mix on medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter to the pan.
  • Follow the baking instructions on the box for an 8- or 9-inch round cake pan. Allow the cake to cool for 10 minutes before transferring it from the pan to a cooling rack. Let the cake cool completely, which will take about 1 hour.
  • Spread lemon curd onto cake, leaving a 1 1/2-inch border. Fill a decorating bag with a star tip with 1/2 cup of frosting. Spread the rest of the frosting around the sides of the cake up to the lemon curd. Arrange raspberries in a circle where the frosting and lemon curd meet. Pipe the reserved frosting along the bottom edge of the cake. Refrigerate loosely covered.

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