Ingredients for Lemon Raspberry Cake
- Lemon Cake Mix
- Water as indicated on cake mix box
- Vegetable Oil
- Eggs as indicated on cake mix box
- 1 cup raspberry preserves
- 1 cup (2 sticks) unsalted butter, softened
- Lemons, Rind Of
- 2 tablespoons lemon juice
- 4 cups powdered sugar
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How to Make Lemon Raspberry Cake
- Preheat oven to 350°F (175°C).
- Grease and flour the bottoms only of three 9-inch round baking pans.
- In a large bowl, beat together the cake mix, water, oil, and eggs on low speed for 2 minutes, or stir by hand for 3 minutes until well combined.
- Divide batter evenly among the prepared pans.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Carefully remove cakes from pans and place them on a wire rack to cool completely (approximately 1 hour).
- Once completely cooled, fill the layers with raspberry preserves.
- Frost the sides and top of the cake with the prepared lemon buttercream frosting.
- Store the cake covered in the refrigerator.
- **Lemon Buttercream Frosting:** In a medium bowl, beat together the butter, lemon zest, and lemon juice on medium speed for 30 seconds.
- Gradually add the powdered sugar, beating until smooth.
- Continue beating for 2-3 minutes, or until the frosting is light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
319g
Fat
105g
Carbs
35g
