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LEMON POPPY SEED CAKE W/ RASPBERRY FILLING Recipe

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This recipe for LEMON POPPY SEED CAKE W/ RASPBERRY FILLING is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One Betty Crocker Lemon Cake Mix
Lemon Frosting
1 small lemon (just the rind-grate)
1/2 cup Poppy seeds
1 basket fresh raspberries - smashed
One small jar raspberry preserves
1/4 cup heavy cream
Directions:
Directions:
Follow directions on Betty Crocker cake mix, except for water, use 3/4 cup water and 1/4 heavy whipping cream. Add in the poppy seeds, lemon rind. Bake as directed using 2 8" round pans. Let cool, then mix the fresh raspberries with the preserves and spread between the two cakes and frost with lemon frosting.

 

 

 

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