Raspberry Lemon Torte

Name: Raspberry Lemon Torte
Ingredients: 1 package lemon cake mix (regular size); 1 tablespoon poppy seeds; 1 tablespoon grated lemon zest; 1 jar (12 ounces) seedless raspberry jam; 2-3/4 cups vanilla frosting; Fresh raspberries

6 ingredients

3 steps

Ingredients

1 package lemon cake mix (regular size)
1 tablespoon poppy seeds
1 tablespoon grated lemon zest
1 jar (12 ounces) seedless raspberry jam
2-3/4 cups vanilla frosting
Fresh raspberries

Directions

1

Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon zest.
2

Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries.