Recipe for Lemon Raspberry Cake

I like to bake for special occasions (it's got to be really special to turn on an oven in 100 degree heat btw). I thought you might enjoy this Lemon Raspberry cake recipe from my buddy, Mimi.

Ingredients: Lemon Cake Mix (and required ingredients to make cake)
White Grape Juice
Lemon Curd (available in jelly aisle)
Raspberry Seedless Jelly
Lemon Buttercream Frosting (recipe below)
Fresh Raspberries


1. Preheat oven to 350 degrees. Apply non stick cooking spray to (3) 8 inch cake pans.


2. Make a box of Lemon Cake Mix according to directions EXCEPT SUBSTITUTE White Grape Juice for the water in the recipe. Divide Batter into 3 cake pans and bake for 20-22 minutes, check for doneness. Cool for 10 minutes on wire rack, then remove from pans onto plates and cool completely. (approx 2 hours)

3. Prepare Lemon Buttercream Frosting.

16 oz confectioner's sugar
6 tablespoons Real Butter, softened
3 -4 tablespoons Lemon juice
pinch of salt

Beat all Frosting ingredients with mixer until smooth, add more juice until good spreading consistency.


3. When cakes are cooled, trim 2 tops of cooled cakes flat if needed to get rid of the "dome". You can leave the dome for the top layer, but the bottom and middle layer should be trimmed flat with a sharp non serrated knife.

4. Assemble the cake with a layer of Raspberry jam on one layer and the lemon curd in between the other layer. Frost completely with Buttercream frosting and garnish with fresh washed and thoroughly dried Raspberries.

This recipe can be made with strawberries, blueberries, ollalaberries, etc.

Writing this out has made me hungry, off to my favorite new French Bakery. Thanks for reading and I would love to hear about any great recipes or Taste Sensations You might Have! Merci!