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Raspberry Lemon Cake

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"Delicious brightly flavored lemon raspberry cake! Refrigerate the cake after completion to firm up the frosting before transporting."
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Ingredients

1 h 35 m servings 419
Original recipe yields 12 servings (1 cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch pans with cooking spray and lightly flour sides and bottoms.
  2. Mix cake mix, water, egg whites, and oil in a large bowl until thoroughly combined. Divide batter between pans.
  3. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool on wire racks, about 15 minutes. Remove cakes from pans and let cool completely, about 30 minutes.
  4. Mix vanilla frosting, whipped topping, and grated lemon peel together in a bowl.
  5. Place 1 cake on a serving plate, coat with 1/2 the frosting, arrange raspberries on top. Cover with the second cake and frost completely.

Footnotes

  • Cook's Notes:
  • After cooling, the layers can be tightly plastic-wrapped and frozen to make frosting easier.
  • When frosting, fill the gap between the two layers with extra frosting as needed.
  • Use any remaining raspberries to decorate the top of the cake.
  • Editor's Note:
  • The directions for making the cake layers are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts


Per Serving: 419 calories; 19.1 59.6 2.8 0 333 Full nutrition

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