Raspberry & Lemon Yellow Cake

When I started planning my little sister’s Bridal Shower, I knew I wanted to make a cake! I have these random bursts of baking/ homemaker obsession. I had also just got this super cute cake plate from Minted and thought a cake on top of it would be really cute for the shower!

Fast forward to the day before the shower (Saturday) and I had finally found time to get together with my mom to do the food shopping. We were walking around the aisles when I realized I had like no time to bake a cake with everything else I needed to get done by shower time (I may have had time but you do have to factor in the fact I had no idea what kind of cake to make, how long cakes even take to make, and really how to make a cake.) So I walked down the baking aisle and grabbed the box of cake mix that had ingredients that looked normal and could taste homemade. I really love the idea of cooking from scratch because Bruce and I try to cut out most ingredients we cannot pronounce and things that are not real (like preservatives and yellow 5) I grabbed this box off the shelf and headed to the check out with fresh berries and a vague plan.

So I cheated. I made a cake with a box but I added a couple details that make this box cake a little more Mayberry and a little less generic!

WHAT YOU NEED:

1 box Mmm… Yellow Cake Mix

Eggs

Coconut Oil (or oil of choice)

Rice Milk ( or Milk of choice)

1 Cup Frozen Raspberries

Lemon Juice

1.5 Sticks of Softened Salted Butter

Powdered Sugar

Box of Fresh Raspberries

One Lemon

HOW TO:

CAKE:

1. Preheat oven to 325 degrees.

2. Dump the cake mix, milk, eggs, and oil into a large bowl and beat on medium speed for 2 minutes.

3. Switch to a spatula and fold in frozen raspberries.

* SIDE NOTE: I bought these berries at the Farmer’s Market and spread them out on wax paper to freeze them a month ago. That keeps them separate berries so when you mix them into batters they do not get all mushy and they bake evenly.

4. Spray & flour baking pans. I use olive oil first and then dust with flour. I also used baking cups for the cupcakes.

5. Bake as directed on back of cake box.

6. Let cool completely before icing.

ICING:

1. Put a a stick and 1/2 of softened salted butter in a mixing bowl.

2. Add 3 cups of powdered sugar & 6 Tbs of lemon juice and beat on low.

3. Continue adding lemon and sugar to taste and consistency.

DECORATING:

1. Carefully place one cake on serving tray and ice the top.

2. Add the second cake by gently placing on top of the icing.

3. Ice the cake with a spatula being careful not to tear up the sides.

4. Use a wet paper towel to clean up the mess around the plate from icing.

5. Cut the lemon into slices and place three slices on top.

6. Place a dollop of icing in the middle of the lemons and fill with a “flower” of fresh raspberries.

7. Follow the edging with fresh raspberries.

8. Add adorable cake topper – like this one I found at Better Off Wed!

EXTRA DETAILS:
Cake Plate: Minted
Cake Topper: Better Off Wed (PS: use code HEARTHEARTHEART for 15% off!)
Framed Print: Jenny Highsmith of Maiedae
Wall Canvas: Naptime Diaries
Dress: Gap (Same Fit)
Shoes: Banana Republic from Thred Up

DO YOU MAKE BOXED CAKES EVER?

IS THAT CHEATING?

Spread the love