One-Bowl Lemon-Raspberry Cake

Name: One-Bowl Lemon-Raspberry Cake
Prep time: 20 min
Total time: 3 min
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 Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

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Prep Time: 20 minutes

Total: 3 hours

Servings: 12

Cost: $1.76 /serving

Author : Betty Crocker Kitchens

Ingredients

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1 box Betty Crocker™ Super Moist™ yellow cake mix3/4 cup sour cream1/2 cup butter, melted1/4 cup lemon juice2 eggs2 tablespoons finely grated lemon peel2 cups fresh raspberries1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

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Instructions

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Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 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.

Step 3

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

Step 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.