Lemon Raspberry Cake
1 package 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 margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar
Preheat oven to 350�F. Grease (or slightly spray with cooking spray)
bottoms only of three 9-inch round pans.
Beat cake mix, water, oil and eggs in large bowl
on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
Pour into pans.
Bake 18 to 20 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. Frost side and top of cake
with Lemon Buttercream Frosting. Store covered in refrigerator.
Lemon Buttercream Frosting:
Beat butter, lemon peel and lemon juice in medium bowl on medium
speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3
minutes longer or until light and fluffy. |