One-Bowl Lemon-Raspberry Cake
Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn’t have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time–talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that’s worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 3/4 cup sour cream
- 1/2 cup butter, melted
- 1/4 cup lemon juice
- 2 eggs
- 2 tablespoons finely grated lemon peel
- 2 cups fresh raspberries
- 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)
Directions
- 1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 2
In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
- 3
Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- 4
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.