Lemon-Raspberry Cake

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

  • 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

  • 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.

Expert Tips

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
320mg
320%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
37g
37%
),
Protein
2g
2%
;
% 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:
3
*Percent Daily Values are based on a 2,000 calorie diet.