Go Back
Lemon Raspberry Butter Cake
Print
Lemon Raspberry Butter Cake
Prep Time
10 mins
Cook Time
40 mins
 

Lemon Raspberry Butter Cake it is such a simple and delicious cake, light and bright flavors in a decadent butter cake is the perfect combo!

Course: Dessert
Cuisine: American
Keyword: Butter Cake, Cake, Dessert, Easy Dessert, Lemon, Raspberry, Recipe, Summer Dessert
Servings: 8
Calories: 377 kcal
Author: Cheri Renee
Ingredients
  • 2 sticks butter at room temperature
  • 1 15 oz box lemon cake mix
  • 1 egg
  • 8 oz jar lemon curd (dessert section of store or link to buy from Amazon in post above)
  • 1/3 cup sweetened condensed milk
  • 1 pint raspberries
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • powdered sugar
Instructions

  1. Put the butter, lemon cake mix , and one egg into a large bowl. Beat with an electric mixer for one to two minutes.

  2. Pour 3/4 of the cake mixture into a well greased 8 x 10 baking dish.

  3. Drizzle the lemon curd over the lemon cake batter (warming the lemon curd in the microwave for a few seconds will help make it more drizzle-able).

  4. Drizzle the sweetened condensed milk over the lemon curd.

  5. Toss the raspberries with the sugar and lemon juice in a bowl and let sit for a few minutes.

  6. Place the raspberries over top. Dollop the remaining 1/4 cup of lemon cake batter over top in between the raspberries.

  7. Bake in a 350 degree oven for 38 to 42 minutes.

    Note: If your cake pan is not a 8x10, cook times may vary.

  8. Let cool before serving and sprinkle powdered sugar over top.