Raspberry Lemon Cake

I am a chocolate fiend and Im not afraid to admit it, but sometimes in the summers it’s just too hot for chocolate. Enter, this cake. It is pretty easy to prepare and makes the perfect fruity and savory summer treat. Raspberry and lemon come together in a sweet but slightly tart cake. I am also going to take this time to tell you how much I detest raspberry having a p in it. I am 23 years old, a college graduate and am ashamed to admit I only discovered last year that I have been spelling raspberry wrong my entire life, but really, why does it need the p?

Lemon Raspberry Cake e1373205661991 224x300 Raspberry Lemon Cake

 

Ingredients

  • lemon cake mix (I used Betty Crocker)
  • appropriate ingredients from cake mix; water, oil, eggs
  • 1 jar raspberry filling (I used Polaner All Fruit with Fiber)
  • 8 oz cream cheese, softened
  • 1 1/2 cup powdered sugar
  • 1 stick butter, softened
  • 1 tablespoon vanilla extract
  • fresh raspberries, optional

Preparation

I made this a couple days ahead so the directions will reflect that, you can do it all in the same day too.

  1. Prepare cake according to package instructions, I made 4 layers though, so split evenly between 4 cake pans and cook for 12 minutes. Check and watch until the cake are cooked all the way through but not burned. Make sure you have sprayed the cake pans to prevent sticking.
  2. Remove from oven, allow to cool in cake pans and then remove from pans to cool further.
  3. Once cooled, place one layer (flatside/bottom up) on a plate, spread liberal layer (about 2 tablespoons) of filling over layer being careful to not let it drip down the sides. I heat mine up in the microwave for 15 seconds to make it smooth and pour it onto the cake. Place another layer on top of the first this time flat side/bottom down. Repeat the filling process with this layer. Continue alternating layers for the next two, filling between each layer. You should end with the last layer face up.
  4. Refrigerate covered for 1-2 hours, I waited a whole day before I iced it.
  5. Mix cream cheese, butter, and vanilla extract with beaters until smooth. Slowly add powdered sugar by the 1/2 cup full, beating in between. When all sugar has been added and icing is smooth, add about 2 tablespoons of raspberry filling ( you can use more or less depending on your taste). I also added about 6 drops of red food coloring at the end to make the frosting more vibrant.
  6. Remove your cake from the refrigerator and ice. Garnish with raspberries if desired.

Enjoy!

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