Lemon-Raspberry Cake
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Updated Feb 25, 2020
A spring dessert that’s sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can’t be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Lemon-Raspberry Cake
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- Prep Time 10 min
- Total 1 hr 45 min
- Servings 16
- Ingredients 7
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
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
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Step2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
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Step3Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
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Step4Fill 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.
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Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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