SUPER MOIST RASPBERRY LEMON CAKE
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.
Provided by Caitlyn Eakins
Categories Desserts Cakes Lemon Cake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
- 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.
- 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.
- Spread lemon frosting over each cooled cake.
Nutrition Facts : Calories 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, Sodium 234.7 mg, Sugar 23 g
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