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Lemon Raspberry Cake

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“A Recipe from my Betty Crocker book - awesome! Prep time includes cooling time”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
  3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
  4. Pour into pans.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes; remove from pans.
  7. Cool completely, about 1 hour.
  8. Fill layers with raspberry preserves.
  9. Frost side and top of cake with Lemon Buttercream Frosting.
  10. Store covered in refrigerator.
  11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
  12. Gradually beat in powdered sugar.
  13. Beat 2 to 3 minutes longer or until light and fluffy.

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