Save on Pinterest

Raspberry Lemon Torte

A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely layered torte from our Test Kitchen. TIP: To split each cake layer evenly, insert toothpicks into the side of the cake layer to mark the halfway point. Wrap a length of dental floss around the cake, resting it on the toothpicks. Cross ends of the dental floss and pull gently to split the cake.
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated lemon zest
  • 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 zest.
  • Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted in 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.

Recommended Video