LEMON CAKE BAR RECIPE RECIPES

Name: Lemon-Raspberry Cake
Prep time: 10 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ lemon cake mix; Water, vegetable oil and eggs called for on cake mix box; 6 tablespoons raspberry preserves; 1 1/4 cups butter or margarine, softened; 2 teaspoons grated lemon peel; 3 tablespoons lemon juice; 3 cups powdered sugar

LEMON-RASPBERRY CAKE RECIPE - BETTYCROCKER.COM

Lemon-Raspberry Cake Recipe - BettyCrocker.com image

A spring dessert that’s sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can’t be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 420 , CarbohydrateContent 50 g, CholesterolContent 80 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 37 g, TransFatContent 1/2 g

THE ORIGINAL SPANISH BAR CAKE | JUST A PINCH RECIPES

The Original Spanish Bar Cake | Just A Pinch Recipes image

Do you remember? The A&P grocery store and the famous SPANISH BAR CAKE? The Great American Tea Co. was founded in 1859. Later the name changed to A&P. In 1937 A&P published The Womans Day magazine! From 1972to1974, 800 hundred stores were closed Then in 1979 A&P was sold. If you miss the cake here it is. I have baked this cake years ago. It is loaded with raisins, spices, walnuts etc.Now I would like to share this famous cake with you.I remember going to the A&P in the early 40s for mom. When all the food & owner was behind the counter. He would take our order and even and even bag it!

Provided by Nancy J. Patrykus @Finnjin

Categories Cakes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 20

Ingredients

2 cup(s) flour
1-1/2 cup(s) sugar
1-1/2 teaspoon(s) baking soda
1 tablespoon(s) cocoa powder
1 teaspoon(s) cinnamon
1 teaspoon(s) salt
1 teaspoon(s) nutmeg
1 teaspoon(s) allspice, ground
1/2 cup(s) vegetable oil
2 cup(s) applesauce
2 medium eggs...slightly beaten
1 cup(s) raisins.....plump them in warm water,drain and use. .(add these last, after everything else is mixed)
- ...........frosting.......
8 ounce(s) cream cheese ...softened
4 tablespoon(s) butter, softened
2 teaspoon(s) vanilla extract
1-1/2 cup(s) confections sugar
1/3 cup(s) milk
1 tablespoon(s) lemon juice, fresh
- walnuts are an option...your choice

Steps:

Gather your spices and the other ingredients together. In a large bowl, mix flour, sugar and baking soda. Then add the cocoa,cinnamon,salt,nutmeg and allspice. Mix well.
Next add the vegetable oil,applesauce,and the beaten eggs. When all of the above is mixed, Add the plumped raisins. Put in a greased and floured 9x13 cake pan. Bake at 350 degrees for 30to35 minutes In a pre-heated oven.
FROSTING: Mix the cream cheese,butter,vanilla, confectioners sugar, milk and lemon juice together. Spread on the cake ****YOUR OPTION: To make a layer cake, just like the original Spanish Bar Cake (see main foto) cut the cake into 2 pieces, then spread the frosting between the layers and on the top. Step back in time and enjoy this great cake!

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LEMON-RASPBERRY CAKE RECIPE - BETTYCROCKER.COM

A spring dessert that’s sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can’t be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
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Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

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