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Raspberry Lemon Torte

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

12 servings

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.

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

  1. 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.
  2. 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.
  3. 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.

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