Friday, July 12, 2013

Lemon Raspberry Cake


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


Preheat oven to 350ºF.
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.

Assemble cake by spreading raspberry jam between the layers.
Frost with Buttercream frosting.

Decorate by topping with fresh raspberries and  pressing white chocolate shaving into sides.

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