Lemon Raspberry Cake
photo by Shamus
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 package betty crocker supermoist lemon cake mix
- 295.73 ml water
- 78.78 ml vegetable oil
- 3 eggs
- 88.74 ml raspberry preserves
-
Lemon Buttercream Frosting
- 295.73 ml butter or 295.73 ml margarine, softened
- 9.85 ml grated lemons, rind of
- 44.37 ml lemon juice
- 709.77 ml powdered sugar
directions
- Preheat oven to 350ºF.
- Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
- Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
- Pour into pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Cool completely, about 1 hour.
- Fill layers with raspberry preserves.
- Frost side and top of cake with Lemon Buttercream Frosting.
- Store covered in refrigerator.
- Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
- Gradually beat in powdered sugar.
- Beat 2 to 3 minutes longer or until light and fluffy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Graybert
Canada