Lemon-Raspberry Cake with Lemon-Raspberry Buttercream Frosting

Recipes from:
https://www.bettycrocker.com/recipes/one-bowl-lemon-raspberry-cake/4b131bdc-9a09-4ea4-94b9-24b34dde90c9
https://www.eazypeazymealz.com/lemon-cupcakes-lemon-raspberry-buttercream/#recipe

This is a terrific (and wildly delicious!) way to use those raspberries we have coming out our ears!



For the cake:
Ingredients

• 1 box cake mix of choice (yellow, vanilla, funfetti, etc.)
• 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

Steps
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes, before frosting.

For the frosting:
Ingredients

• 4 cups powdered sugar
• 2 Tbs lemon juice
• 1 cup butter
• 2 Tbs milk
• 2 Tbs Lemon Zest (about 1 lemon)
• 1/3 cup fresh raspberries
• 4 ounces cream cheese (optional)

Steps
1. Put all the ingredients into a large mixing bowl, and using a hand mixer, mix until smooth. 

   *Cream cheese is optional, makes it thicker, and is my personal preference, but this buttercream works wonderfully without it as well. 

2. Spread evenly over cake and chill until ready to serve.

*I store this in the refrigerator to keep the frosting firm.