One-Bowl Lemon-Raspberry Cake

This simple, sweet and lemony cake is so versatile that we make it for brunch, dinner parties or just because it's been a long week.

box Betty Crocker™ Super Moist™ yellow cake mix

3/4

cup sour cream

1/2

cup butter, melted

1/4

cup lemon juice

eggs

tablespoons finely grated lemon peel

cups fresh raspberries

1/4

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
3

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
4

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.

Source: Betty