Super Moist Raspberry Lemon Cake Recipes
ONE-BOWL LEMON-RASPBERRY CAKE
Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn't have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time-talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that's worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
- Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 21 g, TransFat 0 g
LEMON-RASPBERRY CAKE
A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
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