Lemon Raspberry Cake

Name: Lemon Raspberry Cake
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; 1 1/4 cups butter or 1 1/4 cups margarine, softened; 2 teaspoons grated lemons, rind of; 3 tablespoons lemon juice; 3 cups powdered sugar

10 ingredients

13 steps

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

Directions

1

Preheat oven to 350°F.
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.