Lemon-Raspberry Cake

The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!

Lemon-Raspberry Cake

BettyCrockerRecipe by BettyCrocker

Rated 3.5 Stars
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10 minutes

1 hour 45 minutes

16 servings

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Nutrition Info

  • 1 Serving
  • 430
  • 23g
    (Saturated Fat 11g, Trans Fat 1 1/2g)
  • 80mg
  • 330mg
  • 54g
    (Dietary Fiber 0g, Sugars 41g)
  • 2g
  • Percent Daily Value*
  • 10%
  • 0%
  • 6%
  • 4%
  • Exchanges
  • 4 1/2
  • 3
  • 1/2
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 16 to 19 minutes.

  • Special Touch

    Make your cake extra-special! Top it with fresh raspberries, lemon peel curls or edible flowers.

  • Substitution

    For a great twist, try strawberry or apricot preserves instead of raspberry.

Ingredients

  • 1  box Betty Crocker® SuperMoist® 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

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans.
  2. 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
  3. 3Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  4. 4Fill 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.

Categories: Course, Desserts, Cakes, Layer Cakes, Frostings

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