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One-Bowl Lemon-Raspberry Cake

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 12
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Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn’t have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time–talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that’s worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!
Updated Mar 9, 2020
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  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
  • 3
    Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
  • 4
    In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
  • tip 2
    Serve each slice with whipped cream or vanilla ice cream for an extra sweet touch.
  • tip 3
    If you’re looking for a stronger lemon flavor, try experimenting with adding a little extra grated lemon peel to the cake.
  • tip 4
    For a whole new look and flavor, try experimenting with different spring berries. Blueberries or sliced strawberries are a great place to start.


Nutrition Facts are not available for this recipe
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