Lemon Raspberry Cake
Ingredients
CAKE
- Betty Crocker yellow cake mix
- 3 eggs
- 1 cup milk instead of the water
- ½ cup melted butter instead of oil
- Juice of 1 lemon
- Zest of 1 lemon
FILLING
- 1 cup of raspberries washed and dried
FROSTING
- 1 cup butter softened
- 4 cups Powdered sugar
- 1 tsp vanilla
- Juice of 1 lemon
- Zest of 1 lemon
- 3-4 tbsp Heavy whipping cream
ICE AND FIRE CANDY
- Jolly Rancher candies
Instructions
CAKE
- Preheat oven to 350 F.
- Grease three 6” or two 9” cake pans.
- Mix ingredients together.
- Pour into greased pans.
- Bake 25- 30 minutes or until toothpick test comes out clean.
- Chill cakes and remove from pans, keep in fridge wrapped in plastic till frosting.
FROSTING
- Cream butter in a mixer and slowly add sugar.
- Add vanilla, cream and lemon.
- Add frosting and a ring of raspberries in each layer of cake.
- Add crumb coat and chill in fridge 30 minutes.
- Frost with rest of icing. Save about 2 tbsp for adding candy shards.
ICE AND FIRE CANDY
- Line a cookie sheet with parchment.
- Spray nonstick spray on parchment.
- Crush 7-8 candies of each color in a baggie.
- Spread candy bits on parchment lined pan.
- Bake 5 minutes or until melted.
- Let cool and harden. Break into pieces. Attach to cake with frosting.