Total Time
1hr 40mins
Prep 1 hr 20 mins
Cook 20 mins

A Recipe from my Betty Crocker book - awesome! Prep time includes cooling time

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
  3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
  4. Pour into pans.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes; remove from pans.
  7. Cool completely, about 1 hour.
  8. Fill layers with raspberry preserves.
  9. Frost side and top of cake with Lemon Buttercream Frosting.
  10. Store covered in refrigerator.
  11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
  12. Gradually beat in powdered sugar.
  13. Beat 2 to 3 minutes longer or until light and fluffy.


Most Helpful

I loved it, it wasn't to sweet or thick and and was soft and wasn't heavy! :D

Shamus! June 22, 2013

Easy to make, wonderful flavor and eye appeal. Even my chocolaholics had 2nds. Thanks for sharing

L DJ September 24, 2008

This is such a wonderful cake!! This is my sisters favorite cake ever and I make it for her for her birthday. It's so yummy, I got the recipe from a tea room in Goshen, the lady there served it for my Grandmothers birthday. It's so yummy with the light lemon cake mix, sweet raspberry preserves, and a super sweet awesome lemon buttercream frosting. This cake rocks!

Courtly September 18, 2004

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