What Does Spring Taste Like?

To me, spring is bright sunshine and sweet berries. I know, berries really are more a late spring into summer thing, but still that’s what I think of in the spring. I think lemon is like a kiss of sunshine.

I love spring. It is my second most favorite season. I’m a Autumn gal at heart for all those stews and soups and harvest delights. This is closely followed by Spring, with bursting flavors and sweetness and throwing open the windows to let the beautiful breeze sweep away the cobwebs of winter.

While this delicious delight of Lemons and Raspberries would look stunning on any Easter Dessert Table, it’s beauty is welcome well into summer and maybe beyond. Lemon is Kiddo’s favorite flavor.

Lemon-Raspberry Cake with Lemon Buttercream
Lemon-Raspberry Cake
1 box Lemon Cake Mix
1 cup Water
3 Eggs
1/3 cup Vegetable Oil
6 tablespoons Raspberry Preserves

Heat oven 325-degrees. Grease bottoms only of three 9-inch round dark; non-stick cake pans with shortening or margarine.

Blend cake mix, water, oil and eggs in a large bowl at low speed for 2 minutes. Divide the batter evenly between the prepared cake pans. Bake on the middle rack in the heated oven for about 15 minutes or until cake tester inserted in the middle comes out clean.

Let cake cool in the pans on a wire rack for 10 minutes. Remove from pans, cool completely for about an hour.

Once the cake has cooled, place one layer of cake on a cake plate rounded side down. Top with 3 tablespoons of raspberry preserves. Place the next layer of cake on top of the first; rounded side down and repeat with a layer of raspberry. Top with remaining layer of cake rounded side up.

Set the cake aside to make the frosting.

Lemon Butter Cream Frosting
3 cups Powdered Sugar
1-1/4 cups Butter, softened
2 teaspoon Lemon Zest
3 tablespoons Lemon Juice

Sift the powdered sugar into a bowl. Set aside until ready to use.

In a medium bowl, beat butter, lemon zest, and lemon juice on medium speed for 30 seconds. Gradually beat in the sifted powdered sugar.

Beat for about 3 minutes longer or until light and fluffy. Frost the sides and top of the cake with the whipped frosting.

Optional Garnish
1 pint Fresh Raspberries
1 tablespoon Lemon Zest

Place raspberries around the bottom edge of the cake. Zest a little lemon on the top of the cake, then pile more raspberries in the center, garnished wit additional zest.

Cover cake, store in the refrigerator. Remove from the refrigerator about 20 minutes before serving to take the chill off the cake.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen