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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Fire Sileshi
[email protected]This cake was easy to make and turned out great!
Favour Benny
[email protected]I would definitely make this cake again!
Olivia Dametey
[email protected]This cake was amazing! The lemon and raspberry flavors were perfectly balanced, and the cake was moist and fluffy.
Tamina Akter
[email protected]Delicious!
Taimoor Oppal
[email protected]This cake was a bit dry, but the flavor was still good. I think I might have overbaked it. The glaze was a bit too sweet for my taste, but overall, this was a good recipe.
Muhammad Messam
[email protected]I love this cake! It's so moist and flavorful, and the glaze is the perfect finishing touch. I've made it several times now, and it's always a hit with my friends and family.
Yasir Ijaz
[email protected]This cake was easy to make and turned out great! I used fresh raspberries and lemons, and the flavor was amazing. The glaze was a bit runny, but it still tasted delicious. I would definitely make this cake again.
Alejandro Juarez
[email protected]This cake was delicious! The lemon and raspberry flavors were perfectly balanced, and the cake was moist and fluffy. The glaze was a bit too sweet for my taste, but overall, this was a great recipe.
rayan macken
[email protected]This cake was amazing! I made it for a party, and it was a huge success. Everyone loved it, and I got so many compliments. It was so moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this again!
Js Hunter
[email protected]This cake was a bit too tart for my taste, but I think that's just a personal preference. The texture was great, and the glaze was delicious. I might try making it again with a different type of fruit, like strawberries or blueberries.
Cris Rangel
[email protected]I've made this cake several times now, and it's always a hit! It's so easy to make, and it always turns out perfectly. The glaze is the perfect finishing touch, and it really makes the cake look special. I love that it's not too sweet, and the lemon
Justin Balong
[email protected]This cake was a delightful surprise! The combination of lemon and raspberry is classic, but the addition of yogurt and almonds gave it a unique twist. The cake was moist and flavorful, and the glaze added a perfect finishing touch. I will definitely