July 31: National Raspberry Cake Day

A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely layered Raspberry Cake

click on photo for recipe

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated lemon peel
  • 1 jar (12 ounces) seedless raspberry jam
  • 2-3/4 cups vanilla frosting
  • Fresh raspberries

Directions

  • Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.
  • Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries. Yield: 12 servings.

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