Lemon-Raspberry Cake

Name: Lemon-Raspberry Cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 296 milliliters butter or margarine, softened; 1 box Betty Crocker® SuperMoist® lemon cake mix; 3 Tbsps lemon juice; 2 teaspoons grated lemon peel; 710 milliliters powdered sugar; 6 Tbsps raspberry preserves

Lemon-Raspberry Cake might be just the dessert you are searching for. This recipe serves 16. One serving contains 355 calories, 1g of protein, and 15g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have raspberry preserves, lemon cake mix, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.

Equipment you will use

Oven

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat).

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Oven

Fill 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.

Ingredients you will need

Raspberry Preserves