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Lemon-Raspberry Cake

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Lemon-Raspberry Cake
  • Prep 10 min
  • Total 1 hr 45 min
  • Servings 16
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A spring dessert that’s sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can’t be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Updated Feb 25, 2020

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make your cake extra-special! Top it with fresh raspberries, lemon peel curls or edible flowers.
  • tip 2
    For a great twist, try strawberry or apricot preserves instead of raspberry.
  • tip 3
    Love all things lemon? Here’s 25 Lemon Desserts That Put the Zing in Spring.
  • tip 4
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Nutrition

420 Calories, 23g Total Fat, 2g Protein, 50g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
80mg
26%
Sodium
320mg
13%
Potassium
40mg
1%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
37g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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