Lemon Raspberry Cake

A recipe from my betty crocker book - awesome! Prep time includes cooling time

Preheat oven to 350f.

Grease bottoms only of three 9-inch round pans.

Beat cake mix , water , oil and eggs in large bowl on low speed 2 minutes.

Or stir 3 minutes by hand.

Pour into pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes.

Remove from pans.

Cool completely , about 1 hour.

Fill layers with raspberry preserves.

Frost side and top of cake with lemon buttercream frosting.

Store covered in refrigerator.

Lemon buttercream frosting: beat butter , lemon peel and lemon juice in medium bowl on medium speed 30 seconds.

Gradually beat in powdered sugar.

Beat 2 to 3 minutes longer or until light and fluffy.

lemon cake mix, water, vegetable oil, eggs, raspberry preserves, butter, lemons, rind of, lemon juice, powdered sugar