Raspberry Lemon Torte
- 1 package lemon cake mix (regular size)
- 1 tablespoon poppy seeds
- 1 tablespoon grated lemon zest
- 1 jar (12 ounces) seedless raspberry jam
- 2-3/4 cups vanilla frosting
- Fresh raspberries
- Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon zest.
- Pour into prepared pans. Bake at 350u0b0 for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries.
lemon cake, poppy seeds, lemon zest, raspberry, vanilla frosting, fresh raspberries
Taken from www.tasteofhome.com/recipes/raspberry-lemon-torte/ (may not work)