Raspberry Cake
Lemon-Raspberry Cake
The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
Prep Time: 10 min
Total Time: 1 hr 45 min
Servings: 16
1 box Betty Crocker® SuperMoist® lemon cake mix
  Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry jam
280 grams butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
380 grams powdered sugar
  • 1 Heat oven to 175°C (160°C 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 jam. 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.