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Lemon Raspberry Cake

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Lemon Raspberry Cake
  • Prep 5 min
  • Total 50 min
  • Servings 12
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So simple yet so spectacular!
Aug 20, 2014

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Lemon Cake Mix
  • water, oil and eggs as called for in cake mix directions
  • 6 tbsp (90 mL) raspberry jam
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Frosting (any vanilla or white variety)
  • fresh raspberries (optional)

Steps

  • 1
    Heat oven to 350°F (180°C). Lightly grease or spray bottom only of three 9-inch (23 cm) round pans.
  • 2
    Prepare cake batter according to package directions. Pour into pans and bake 18 to 20 minutes or until toothpick inserted in centre comes out clean.
  • 3
    Cool 10 minutes; remove from pans. Cool completely.
  • 4
    Place first layer top side down on plate and spread with half of the jam; repeat with second layer.
  • 5
    Place third layer top side up. Frost side of cake first with very thin coat to seal in crumbs.
  • 6
    Spread more frosting on side using upward strokes. Spread remaining frosting over top of cake.
  • 7
    Just before serving, garnish with fresh raspberries, if desired.

Expert Tips

  • Tip 1
    Tip: If you are short of cake or muffin pans, you can bake the batter in batches. Cover and refrigerate remaining batter until first batch is done. Cool and clean the pan(s) and add 1 to 2 minutes to the bake time.

Nutrition Information

430 Calories, 23g Total Fat, 2g Protein, 54g Total Carbs, 41g Sugars

Nutrition Facts

Serving Size: 12
Calories
430
Total Fat
23g
Saturated Fat
11g
Trans Fat
1 1/2g
Cholesterol
80mg
Sodium
330mg
14%
Total Carbs
54g
Dietary Fiber
0g
Sugars
41g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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