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Raspberry Lemon Torte

 Raspberry Lemon Torte
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.
12 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

2 of 2

Raspberry Lemon Torte (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.