lemon raspberry cake

How To Make lemon raspberry cake

• 1

  Heat oven to 350 (325 for dark or nonstick pans) Grease or lightly spray bottoms only of 3-9" round pans.
• 2

  In a large bowl,beat cake mix with ingredients for making cake..With electric mixer on low speed beat for 2 minutes(do not over beat)Pour into pans.
• 3

  Bake 13 to 16 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans for about 1 hour.
• 4

  Fill layers with raspberry preserves.
• 5

  To make Frosting: In a medium bowl,beat butter,lemon peel,and lemon juice on medium speed 30 seconds. Gradually beat in confectioners sugar. Beat 2-3 minutes or until light and fluffy. Frost sides and top of cake. Store covered in refrigerator.
• 6

  High Altitude: bake 16-19 minutes. Make your cake special by topping with fresh raspberries. You can also use strawberry,or apricot preserves for a twist.also can use more preserves than it calls for in recipe for between layers.
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