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lemon raspberry cake

(3 ratings)
kimijo avatar
Recipe by
Kimi Gaines
@kimijo
orlando, FL

I FOUND A RECIPE FOR THIS, BUT I AM REVISING IT AND USING A LEMON CAKE MIX INSTEAD OF DOING IT FROM SCRATCH.

(3 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For lemon raspberry cake

  • 1 box
    duncan hines lemon cake mix
  • 2 jar
    seedless raspberry jam
  • 1 pkg
    instant lemon pudding mix
  • 4
    eggs
  • 1 c
    sour cream
  • 1/2 c
    milk
  • 1/2 c
    vegetable oil
  • FROSTING
  • 2 1/2 c
    butter, softened
  • 4 tsp
    grated lemon rind
  • 6 Tbsp
    lemon juice
  • 6 c
    sifted powdered sugar

How To Make lemon raspberry cake

  • 1
    CAKE: IN MIXER COMBINE CAKE MIX, PUDDING, SOUR CREAM, EGGS, SOUR CREAM, MILK AND OIL. MIX FOR 1 MINUTE ON LOW AND SCRAPE SIDES. CONTINUE TO MIX ON MEDIUM HIGH FOR 3 MINUTES. PREPARE 3 8-INCH CAKE PANS SPRAYED WITH NON-COOKING SPRAY. BAKE AT 350F FOR 25-30 MINUTES. WHEN WOODEN PICK COME OUT CLEAN, CAKE IS READY. REMOVE CAKE AND ALLOW TO COOL 10 MINUTES AND THEN REMOVE ON CAKE RACKS. COOL COMPLETELY.
  • 2
    FROSTING: MIX BUTTER, LEMON RIND AND LEMON JUICE TILL SMOOTH. ADD SUGAR SLOWLY AND MIX TILL LIGHT AND FLUFFY.
  • 3
    TO ASSEMBLE: iF YOU WANT YOU CAN MAKE THIS INTO 6 LAYERS BY CUTTING EACH TO MAKE SIX. SPREAD RASPBERRY JAM BETWEEN EACH LAYER. FROST CAKE, LEAVING ENOUGH FROSTING TO DECORATE THE TOP. GARNISH WITH FRESH RASPBERRIES.
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Categories & Tags for LEMON RASPBERRY CAKE:

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