Upside Down Raspberry Lemon Cake with Lemon Icing

Upside Down Raspberry Lemon Cake


  • Makes: 10-12 Slices
  • Active Time: 10 Minutes
  • Total Time: 40-50 Minutes Plus Cooling Time
  • Tools Required: Medium Size Bowl, Spatula, 10-inch Spring Loaded Pan, Oven Thermometer, Lemon Zester

Ingredients

    • For Cake

    • Full box Lemon Cake Mix
    • 2 large eggs
    • 1 stick butter (4 oz.) - melted
    • 1 cup buttermilk (or milk)
    • 1 teaspoon lemon zest - finely grated
    • 1 cup fresh raspberries
    • 1 tablespoon coarse sugar crystals
    • For Lemon Icing

    • 1 cup powdered sugar
    • 2 tablespoons butter
    • 3 teaspoons lemon juice
    • 1 teaspoon hot water
    • 1/2 teaspoon vanilla extract

Directions

    • For Cake

    • Preheat oven to 350° F. Lightly grease bottom and sides of a round 10-inch spring loaded pan with cooking spray or butter. Combine eggs, melted butter, buttermilk and lemon zest together. Add mix. Blend until batter is smooth, approximately 1 to 2 minutes. Pour batter into pan and spread evenly. Place raspberries with the opening up, like little cups, equal distance apart. Sprinkle top with sugar crystals. Bake for 30 - 35 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack for 25 to 30 minutes before undoing the spring loaded pan and inverting on wire rack.
    • For Icing

    • Melt butter; stir in lemon juice, hot water and vanilla extract. Add powdered sugar. Blend until smooth. Drizzle over cooled cake.

Recipe Summary

Use with

Lemon Cake Mix

Fresh Ingredients

Eggs, Butter, Buttermilk, Lemon, Raspberries, Lemon Juice

Staples

Sugar Crystals, Powdered Sugar, Vanilla Extract

Tools

Medium Size Bowl, Spatula, 10-inch Spring Loaded Pan, Oven Thermometer, Lemon Zester

Take action!

Sometimes the result of making mistakes in the kitchen is pleasantly surprising. This raspberry lemon cake recipe is an example of just that. Originally I had a different idea in mind as to how I wanted this cake recipe to turn out, but lucky for me- the delicate little raspberries sunk to the bottom of the pan, creating a beautiful upside-down cake. You can't go wrong with this tangy, naturally sweet lemon flavor packed with tart, fruity raspberries and drizzled with sweet lemon icing. Slice this dessert into wedges and allow others to share in the wonderful result of our sweet mistake.