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Lemon-Raspberry Cake

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

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( 71 Ratings)

71 Ratings

5 Stars 65%

4 Stars 23%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 20 )

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Prep Time 10 min
Total Time 1 hr 45 min
Servings 16

Ingredients

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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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

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

REVIEWS & COMMENTS

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1 - 3 of 20 Reviews View All

Posted 9/30/2012 9:31:25 PM REPORT ABUSE ezbakersa said:

Rating:

This cake is soooo easy and soooo delicious!! For the icing, I used whipped cream, mixed in some raspberry preserves to give it a yummy flavor and pretty pinkish tint. Also added lemon extract. Definitely will make this again and see what other variations on the icing I can come up with- the cake itself is a delicious starter!!

This reply was: Helpful Inspiring

Posted 6/27/2012 1:11:19 PM REPORT ABUSE suzend said:

Rating:

i meant to type i used 1/4 cup margarine not a 1/2 cup...so 1 cup of butter and 1/4 cup margarine. Wish this site would let you edit your review when you make a mistake!

This reply was: Helpful Inspiring

Posted 6/27/2012 1:07:48 PM REPORT ABUSE suzend said:

Rating:

OMG!!! This is what I've heard from people after they've taken their first bite! Other descriptions: "sinful" "to die for" "I have to have the recipe", etc. This cake is so easy, delicious, and pretty! I bought the cheap 3-pack of aluminum pans (the throw away type) since I didn't have 3 regular cake pans and they worked out great! I only had one cup of butter and used margarine for the other 1/2 cup. Seemed to work out for me! The lemon with the raspberry is a great combo. This is "my" new signature dish! Love it! Already looking forward to making it again! :)

This reply was: Helpful Inspiring