Effortless Lemon Raspberry Cake Mix Delight
Indulge in a vibrant and delicious lemon raspberry cake with minimal effort! This super easy recipe uses common supermarket ingredients, making it perfect for a quick dessert any day of the week. Enjoy a moist, flavorful cake with juicy bursts of raspberry.
1Ingredients
- 1 boxBox (15.25 oz) lemon cake mix
- 1 cupWater
- 0.5 cupVegetable oil
- 3Large eggs
- 1 cupFresh or frozen raspberries
2Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan or spray it with non-stick baking spray.
0 - 2
In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, until the batter is smooth.
⏱ 3 min - 3
Gently fold in the fresh or frozen raspberries into the cake batter. If using frozen, do not thaw them first. Be careful not to overmix, as this can break down the berries too much.
⏱ 1 min - 4
Pour the prepared batter evenly into your greased and floured baking pan.
0 - 5
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱ 33 min - 6
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱ 10 min - 7
Serve slices of cake plain, or dust lightly with powdered sugar for an extra touch of sweetness and visual appeal.
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