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!


• 1

box Betty Crocker™ Super Moist™ lemon cake mix

• Water, vegetable oil and eggs called for on cake mix box

• 6

tablespoons raspberry preserves

• 1 1/4

cups butter or margarine, softened

• 2

teaspoons grated lemon peel

• 3

tablespoons lemon juice

• 3

cups powdered sugar


• 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.

• 2

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.

• 4

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.