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    Lemon: Lemon-Raspberry Yellow Cake


    Source of Recipe


    bettycrocker.com

    List of Ingredients




    1 package Betty Crocker® SuperMoist® lemon cake mix
    1 1/4 cups water
    1/3 cup vegetable oil
    3 eggs
    6 tablespoons raspberry preserves
    Lemon Buttercream Frosting (See Below)

    Recipe



    1. Heat oven to 350ºF. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.

    2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.

    3. Bake 18 to 20 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 preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator.


    Special Touch: Make your cake extra-special! Top it with fresh raspberries, lemon peel curls or edible flowers.


    ---Lemon Buttercream Frosting



    1 1/4 cups butter or margarine, softened
    2 teaspoons grated lemon peel
    3 tablespoons lemon juice
    3 cups powdered sugar

    1. Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in


 

 

 

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