Super Moist Raspberry Lemon Cake recipe

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Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)
1 (10 ounce) jar raspberry preserves
1 (8 ounce) carton sour cream
¾ cup milk
3 eggs
¼ cup vegetable oil
1 (16 ounce) container lemon frosting

Nutrition Info

317.5 calories
carbohydrate: 47.3 g
cholesterol: 37.4 mg
fat: 13.1 g
fiber: 0.2 g
protein: 2.9 g
saturatedFat: 4 g
servingSize: -
sodium: 234.7 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.

  2. Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed, pour into the prepared baking dishes.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.

  4. Spread lemon frosting over each cooled cake.

Recipe Yield

2 8-inch cakes

Recipe Note

I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake.

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