Raspberry Lemon Torte Recipe
Raspberry Lemon Torte Recipe photo by Taste of Home

Raspberry Lemon Torte Recipe

Publisher Photo
A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely layered torte from our Test Kitchen. TIP: To split each cake layer evenly, insert toothpicks into the side of the cake layer to mark the halfway point. Wrap a length of dental floss around the cake, resting it on the toothpicks. Cross ends of the dental floss and pull gently to split the cake.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated lemon peel
  • 1 jar (12 ounces) seedless raspberry jam
  • 2-3/4 cups vanilla frosting
  • Fresh raspberries

Directions

  1. 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 peel.
  2. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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. Yield: 12 servings.
Originally published as Raspberry Lemon Torte in Quick Cooking July/August 2005, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Lemon Torte

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 27, 2014

"When I was working as a school librarian, short cuts such as using a cake mix, etc.. allowed me to spend time with my child as we discussed our day, Only after I retired after 30 years working, did I have the time to make more complicated recipes. However, by that time my arthritis made it hard to move or to stand for long periods. Short cuts helped me then to still put out meals, desserts, etc. that my family could enjoy. My son cooks for me now that I am on oxygen 24/7 combined with other health problems, and he makes things from scratch many times, and at times when he is done teaching (college level) at 8 p.m,, he takes shortcuts too. Nothing wrong with either short cuts, or made from scratch. People sometimes, looking down from their loftly attitudes at people like us, because we're tired at the end of such a long day (he's at work by 6:00 am) and need some extra help in fixing the family meals for our whole family. Those meals taste just as good as a totally home made meal. This recipe worked great for us."

MY REVIEW
Reviewed Jan. 31, 2014

"Cdngourmetgirl, there is nothing wrong with this recipe. Some people aren't accomplished cooks but still want to bake at home rather than buying something. Semi-home-made is perfect for them. I do it myself sometimes, when I'm short on time. Lighten up! We aren't all gourmet cooks."

MY REVIEW
Reviewed Feb. 7, 2012

"Nothing irks me more than to see a recipe where everything is prepackaged or premade. Sorry TOH."

MY REVIEW
Reviewed Apr. 28, 2011

"I made this for Easter. It was a big hit, with several requests for the recipe. I made a homemade buttercream frosting for it, and note it does need a lot of frosting, if you use canned frosting I would recommend two cans. Great recipe, it was a hit with men and women."

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