Springtime Yellow Lemon and Black Raspberry Cake
What does spring time taste like? Lemon and black raspberry cake, that’s what I think! This pretty yellow cake with purple accents is bursting with flavor! 
If you’re in need of a pick-me-up cake, this one is so full of flavor and color, yet is super moist and easy enough for anybody to bake.
I love making menu items that have people saying “ooooh” and “aahhh” like they’re watching 4th of July fireworks! That’s the reaction everybody has to this lemon and black raspberry cake. Before and after they take a forkful.
I’m not really a cake fan most days. My family is a pie family. We have pie and coffee at nearly every family gathering. Cake is usually reserved for birthday and graduation parties. But this cake has a place of honor in my recipe rotation.
When winter days become too long and gray, I dream of spring and the colors it brings. My favorite spring colors are pink, purple and yellow. You know, the colors of daffodils, tulips and hyacinth. The colors of rainbows, Easter eggs and little girls’ rain slickers.
Lemon is as yellow as yellow can be. Black Raspberries are a deep purple, not really black but very close. When I found some of these colorful fresh fruits at the grocery, I couldn’t resist.
Make It a Meal:
Let them eat cake! Make these cakes and host an afternoon cake sampling party! Chocolate Mocha, Easter Candy, 4th of July Swirl, Fruit topped Cheesecake or Peach Coffee Cake.
Of course, any of these cakes go perfectly well with your favorite Easter ham and mashed potatoes dinner!
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I used a different technique for icing the two lemon and black raspberry cake loaves I served. One had the cream cheese icing lightly drizzled over the cake.
The other had a solid layer of icing. Talk about rich! I garnished both plates with lemon slices and a few black raspberries.
Lemon and Black Raspberry Cake Recipe
Ingredients:
Yellow cake mix, lemon pudding, cream cheese icing, lemon and black raspberries. #ConvenienceCooking ingredients!
Recipe Directions:
Mix, bake, serve!
Lemon and Black Raspberry Cake
Ingredients
- 15 ounce yellow cake mix
- 6 ounce lemon pudding
- 2 cups black raspberries
- 8 ounce cream cheese frosting
Instructions
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Preheat oven to 350 degrees.
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In a large bowl, place cake mix and lemon pudding.
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Follow cake mix package directions for preparing cake.
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Lightly grease two 9x5 loaf pans.
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Spread 1 cup of black raspberries in each pan.
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Divide cake batter evenly between pans.
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Bake at 350 degrees for 45 minutes or until toothpick comes clean.
Recipe Notes
Note: my cake mix required three eggs, ½ cup water and ¼ cup oil.
Approximate Nutritional Information:
Servings Per Recipe: 16, Amount Per Serving: Calories: 228, Fat: 6g, Cholesterol: 1g, Sodium: 366mg, Carbs: 43g, Protein: 1g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
If you make this cake, please share a photo of it on my Facebook page, I’m always interested to see how you do!
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