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Lemon-Raspberry Cake

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  • 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
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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.

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 Facts are not available for this recipe
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