LEMON-RASPBERRY CAKE
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- 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.
- 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.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
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joy Emeka
[email protected]This cake is a must-try for any lemon or raspberry lover.
Awan _ official Group
[email protected]This cake is so good, I could eat it every day.
Olivia asubonteng
[email protected]I made this cake for my daughter's birthday, and she loved it. She said it was the best cake she's ever had.
Travis Middleton
[email protected]I'm not a fan of cakes with frosting, but this cake is so good, I don't even miss it.
Martha Poto
[email protected]This cake is the perfect way to use up leftover raspberries.
azan haque azan
[email protected]I've made this cake for several parties now, and it's always a hit. Everyone loves it!
Kyaw KhaingOo
[email protected]This cake is so easy to make, it's perfect for a weeknight dessert.
Tahira Qadeer
[email protected]I love the way the lemon and raspberry flavors complement each other in this cake. It's the perfect balance of sweet and tart.
motiur rahman
[email protected]This cake is so moist and fluffy, it just melts in your mouth.
Sineth Sankalpa
[email protected]I've made this cake several times now, and I've never had a problem with it. It's always turned out perfectly.
MD SOMON
[email protected]I'm not a huge fan of lemon desserts, but this cake changed my mind. It's so light and refreshing, and the raspberry flavor really shines through.
Aasika Sushant
[email protected]I made this cake for a potluck, and it was a huge success. Everyone raved about how delicious it was.
Kaleab Wubshet
[email protected]I used fresh raspberries in this cake, but I think frozen raspberries would work just as well.
Heather Greek
[email protected]The lemon glaze is the perfect finishing touch to this cake. It adds a lovely tartness and shine.
Hendrik Matthee
[email protected]I love how easy this cake is to make. The instructions are clear and concise, and the ingredients are easy to find. I was able to whip this cake up in no time!
mashood shah
[email protected]This lemon raspberry cake is divine! The combination of sweet and tart flavors is perfectly balanced, and the texture is moist and fluffy. I've made this cake several times now, and it's always a hit with my friends and family.