Refreshing, easy and pretty, the perfect storm!
I use the Duncan Hines lemon cake mix and follow the pound cake recipe on the side of the box. Bake and when cool, spread 1/2 cup of raspberry jam between the layers. I like the jam with the seeds.
Make your favorite buttercream frosting with (organic) butter. Instead of vanilla or milk I use 1-2 organic lemons, wash, dry and then zest. Squeeze the juice in a bowl strain add zest into the powdered sugar and add enough juice to make it as a frosting or a glaze. It just depends on how lemony you like it.
Tip: Anytime I make a cake mix or brownie mix I always replace the water with whole milk (you buy just a pint if you don't normally use it), and your cake will be more moist. Please don't use fat free as it is just white water and it won't add anything to the recipe. Also, I like to replace the regular oil that is on the recipe with lemon olive oil for a better lemony flavor.
Decorate with fresh raspberries and mint leaves (with the extra leaves put them in a hot cup of water for a cup of tea).
This is a family birthday cake or a go-to cake that everyone loves, and the decorating is so easy and pretty!
© High Prairie Life 2017
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