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One-Bowl Lemon-Raspberry Cake
One-Bowl Lemon-Raspberry Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Easy lemon raspberry cake made with Betty Crocker™ yellow cake mix, lemon juice, and juicy raspberries. Quick prep, 8 ingredients, stunning spring dessert. Top with vanilla frosting for a delightful finish!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup sour cream
  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 2 eggs
  • 2 tablespoons finely grated lemon peel
  • 2 cups fresh raspberries
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large bowl, using an electric mixer on medium speed, beat together cake mix, sour cream, melted butter, lemon juice, eggs, and lemon peel for 2 minutes, scraping the sides occasionally. Pour the batter into the pan and top with raspberries.
  • Bake for 26 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely for about 30 minutes.
  • Place the frosting in a small microwavable bowl and microwave it uncovered on High for 10 to 15 seconds until it's thin enough to drizzle. Drizzle the frosting over the top of the cake. Allow it to stand for about 1 1/2 hours until set. Cut the cake into 4 rows by 3 rows and store it in an airtight container at room temperature.

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