Lemon Cake With Raspberry Cream Cheese Frosting
Preheat the oven to 350Β°F.
1
Add one package white or yellow cake mix to a mixing bowl along with 1 package lemon pudding mix.
2
Then add four egg whites.
3
Add 1 1/4 cup water.
4
Add 1/3 cup vegetable oil.
5
Mix to combine. Let your kids help πŸ˜‚.
6
Line two 8 inch cake pans with parchment paper and spray with cooking spray on sides and the bottom.
7
Pour half the batter into each pan.
8
Bake for 25-30 minutes or until cooked through. Let cool. Wrap in foil and freeze for 30 minutes.
9
To make the frosting add 1/2 cup softened butter and 8 ounces softened cream cheese to a mixer. Mix on medium for 30 seconds.
10
Add 6 cups powdered sugar and 1/2 cup fresh raspberries.
11
Mix on low until well combined.
12
Remove the cake from the pan. Place the cake onto a cake pan and remove the parchment paper. Spread a layer of frosting on the top of the cake.
13
Top with the remaining cake. You can put parchment paper under the sides of the cake to catch any frosting.
14
Ice the cake with an offset spatula moving the frosting from the top of the cake down to the bottom sides.
15
Slice a lemon into thin quarter pieces.
16
Remove the parchment paper and top with fresh raspberries and lemon slices.
17
Chill until you are ready to serve.
18
What you'll need
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