I know, I know, I should be elbow-deep in pumpkin-spice and apple-flavored creations right now since it’s almost October and all. But the truth is…it doesn’t feel very much like autumn in Texas yet. What it feels like is summer. Thankfully we aren’t still in the too-blazing-hot-to-go-outside-days, which is a good sign. More like the (relatively) gentle beginnings of summer.
Either way, lemons, not pumpkins, seemed the way to go when I needed to make a dessert the other day.
And it was delicious, in all of its decidedly non-pumpkin glory.
Lemon Creme Cake with Raspberry Filling
(adapted from Servings for Six recipe here)
- Lemon Cake Mix (I use Duncan Hines)
- Raspberry filling (I use Duff Goldman – it’s wonderful)
- 8 oz cream cheese
- 1/4 cup butter
- 2 TBSP lemon juice
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 5 cups powdered sugar
- Fresh raspberries (optional)
Prepare cake mix according to box directions and bake in 2 9-inch cake pans. Let cool completely on wire racks.
Spread raspberry filling on the bottom layer.
Top with the second layer.
Whip the frosting ingredients together until smooth and creamy.
Frost the entire cake, top with raspberries, and enjoy. You won’t even care that it isn’t pumpkin, I promise.
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