Lemon Raspberry Cake
Delight in this luscious Lemon Raspberry Cake, a perfect harmony of zesty lemon flavors and sweet raspberry goodness. This elegant cake is sure to impress any dessert lover.
Ingredients
For the cake | |
|---|---|
| 1 | Betty Crocker SuperMoist lemon cake mix |
| 1 1⁄4 | cups water |
| 1⁄3 | cup vegetable oil |
| 3 | eggs |
| 6 | tablespoons raspberry preserves |
| 1 1⁄4 | cups butter or margarine, softened |
| 2 | teaspoons grated lemons rind |
| 3 | tablespoons lemon juice |
| 3 | cups powdered sugar |
Instructions
For the cake | |
|---|---|
| 1. | Preheat the oven to 350ºF. |
| 2. | Grease the bottoms of three 9-inch round pans. |
| 3. | In a large bowl, beat together the lemon cake mix, water, oil, and eggs until well combined; do not overbeat. |
| 4. | Divide the batter evenly into the prepared pans. |
| 5. | Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. |
| 6. | Allow the cakes to cool for 10 minutes before removing them from the pans. |
| 7. | Let the cakes cool completely for about 1 hour. |
| 8. | Fill the layers with raspberry preserves. |
| 9. | Frost the sides and the top of the cake with the Lemon Buttercream Frosting. |
| 10. | Store the cake covered in the refrigerator. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 861.7 kcal |
| Protein | 5.6 g |
| Fat | 47.2 g |
| Carbohydrates | 106.8 g |
| Fiber | 0.9 g |
| Sugar | 79.8 g |
Published on Aug 01, 2024 by Luminița