Lemon Raspberry Cake

Recipe by Graybert
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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