FR
MENU
  • Save
    2
  • Print
    9
  • Twitter
    0
  • Pinterest
    2
  • Facebook
    1
  • Email
    0
  • More
  • Email
    0

Lemon Raspberry Cake

lemon raspberry cake Dessert
Lemon Raspberry Cake
  • Prep 5 min
  • Total 50 min
  • Servings 12
  • Pinterest
    2
  • Print
    9
  • Save
    2
  • Email
    0

So simple yet so spectacular! ...MORE + LESS -

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

Hide Images
  • 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: 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

Nutrition Facts

Serving Size: 12
Calories
430
% Daily Value
Total Fat
23
Saturated Fat
11
Trans Fat
1 1/2
Cholesterol
80
Sodium
33014
Dietary Fiber
0
Sugars
41
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment