Lemon-Raspberry Cake

Lemon-Raspberry Cake

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

Prep Time

10

Minutes

Total Time

1:45

Hr:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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*:
    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.