Recipe of Moist Lemon Pound Cake Recipe With Cream Cheese

Super Moist Raspberry Lemon Cake

Beat sugar, butter and cream cheese until fluffy.

Recipe Summary Super Moist Raspberry Lemon Cake

I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake.

Ingredients | Moist Lemon Pound Cake Recipe With Cream Cheese

1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)

1 (10 ounce) jar raspberry preserves

1 (8 ounce) carton sour cream

¾ cup milk

3 eggs

¼ cup vegetable oil

1 (16 ounce) container lemon frosting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.

Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.

Spread lemon frosting over each cooled cake.

You can use other baking dishes/pans. Just make sure you do a toothpick check.

Info | Moist Lemon Pound Cake Recipe With Cream Cheese

prep: 10 mins cook: 45 mins additional: 1 hr total: 1 hr 55 mins Servings: 18 Yield: 2 8-inch cakes

TAG : Super Moist Raspberry Lemon Cake

Desserts, Cakes, Lemon Cake Recipes,