Lemon Raspberry Cake

Submitted by Graybert

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

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 package betty crocker supermoist lemon cake mix
• 1 1⁄4 cups water
• 1⁄3 cup vegetable oil
• 3 eggs
• 6 tablespoons raspberry preserves

• Lemon Buttercream Frosting

• 1 1⁄4 cups butter or 1 1/4 cups margarine, softened
• 2 teaspoons grated lemons, rind of
• 3 tablespoons lemon juice
• 3 cups powdered sugar

directions

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.

Reviews

[Shamus]

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

 

[L DJ3309]

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

 

[Courtly]

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!