| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Cooking spray
- One 15-ounce box yellow cake mix
- Large eggs, per cake mix package instructions
- Extra-virgin olive oil (preferably a fruity finishing type), per cake mix package instructions
- Zest of 2 lemons (about 2 tablespoons), plus 2 tablespoons juice (from about 1/2 lemon)
- 1 cup confectioners’ sugar
- 1 cup raspberries
Instructions
- Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle.
- Mix the cake batter per package instructions, substituting olive oil for the called-for vegetable oil or butter. Stir in the lemon zest.
- Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment.
- Stir together the confectioners’ sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the center of the cake and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 287 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 388 mg |
Reviews
This was great for a quick dessert.
Very light and moist cake! Loved the lemon drizzle on top!
So simple but so delicious! Huge hit for a dinner party. Almost everyone loves lemon.
Absolutely delicious, and super easy! Not to sweet, but definitely a lot of lemon flavor. Will be making again soon.
So easy to make and tasted amazing!
This is a wonderful cake. It looks elegant with fresh raspberries on top. I’ve served it to company, who were very impressed. My lactose intolerant family members love it. Thanks for the recipe!
love this cake! I made mine in a bundt pan and when it was done I poked holes in it and added limoncello and then the glaze it was so delicious!
I’ve made this twice with 2 different types of box mixes and both came out great! I will probably put a little more lemon zest in the batter next time to up the lemon flavor, maybe even some poppy seeds. But this recipe is foolproof and delicious as written!
It was very delicious and fresh! Not really anything you could mess up.
I made the cake and put it in a regular round cake pan. It ran over and fell in the middle. Not a good start! The recipe needs to say put in a spring form pan or larger cake pan. Argh!