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Recipe

Lemon-Raspberry Cake

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

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( 68 Ratings)

68 Ratings

5 Stars 65%

4 Stars 24%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 17 )

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PREP TIME 10 Min
TOTAL TIME 1 Hr 45 Min
SERVINGS 16

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

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1 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.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
3 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.
4 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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 420

(Calories from Fat 210),

Total Fat 23g

(Saturated Fat 11g,
Trans Fat 1/2g),

Cholesterol 80mg;
Sodium 320mg;
Total Carbohydrate 50g

(Dietary Fiber 0g,
Sugars 37g),

Protein 2g;

Percent Daily Value*:

Vitamin A 10 %;
Vitamin C 0 %;
Calcium 6 %;
Iron 4 %;

Exchanges:

1/2 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
4 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 17 Reviews View All

Posted 4/13/2012 12:19:11 AM REPORT ABUSE Kimmie84 said:

Rating:

I made this cake several times, changing things, until I finally arrived at this. Keep in mind I just use recipes for a general guideline so I am not going to have specific measurements. For the cake, I omitted the oil, instead I put in 2 prepackaged containers of greek yogurt (6 oz each I think?) I also added aprox 1 tablespoon lemon juice. Might have to change the amount of water added too. For the filling, I used 1 jar seedless raspberry jam, 1 tub light cool whip and 1/2 package of Neufchatel cream cheese. Icing for the top i used 1 tub light cool whip, 1 package of Neufchatel cream cheese and lemon extract to flavor, only added a few drops so it was a very mild flavor. End result was a very moist lemon cake. The raspberry filling and icing was just sweet enough to balance the bitter lemon.

This reply was: Helpful Inspiring

Posted 1/15/2012 1:24:52 PM REPORT ABUSE hannah23c said:

Rating:

This tastes so delicious and balanced. A perfect mixture of tart and sweet. Although I made this for a friend's birthday in January, it mostly reminded me of summer.

This reply was: Helpful Inspiring

Posted 1/6/2012 3:42:24 PM REPORT ABUSE boblynn said:

Rating:

This cake was a HIT!!! I made it for a staff birthday, and everyone loved it. So easy to make too. Had no problems at all. Loved the frosting. This recipe is a keeper.

This reply was: Helpful Inspiring