Cake Central › Recipes › Luscious lemon raspberry cake

Luscious lemon raspberry cake

This is a tasty cake. I just combined a few different recipes to come up with this. One lady told me it was the best birthday cake she ever had! It tastes really good with just a simple almond or vanilla buttercream. It's best if you make it a day or two ahead.

Luscious lemon raspberry cake

Ingredients

  • 1 box white cake mix 1 (small box) instant vanilla pudding 1 cup sour cream 1 1/3 cup water 1/4 cup oil 4 eggs 1 cup lemon pie filling 1/2 seedless raspberry jam

Instructions

  1. 1. Mix first six ingredients on low for 30 seconds. Scrape bowl and continue beating on medium for 2 minutes. Pour cake into desired pan and bake as directed on back of cake box.
  2. 2. Wait 10 minutes before removing cake from pans. When removed, immediately wrap with saran wrap (that's a trick I learned right here on CC, it really works)
  3. 3. When cake is completely cooled, torte each layer in half. Fill the two torted layers with 1/2 cup lemon pie filling each, and the middle layer with the raspberry jam.

Comments (3)

I'm looking forward to trying this recipe. Can you tell me what the saran wrap does? Thanks
I think saran wrpping a cake right out of the oven ensures a moist cake as it causes the cake to 'sweat'.
Is this cake firm enough to be covered in fondant?
Cake Central › Recipes › Luscious lemon raspberry cake