A combination of refreshing flavors, our raspberry lemon cake is a breeze to make, and is practically the taste of summer!
1 box Lehi Roller Mills Raspberry Muffin Mix
1 C water
1/4 C Vegetable Oil
4 egg whites
Blend all ingredients until moistened. Beat with a mixer on medium speed at least 2 minutes. Bake on center rack at 350* for approximately 26-30 minutes, or until toothpick inserted into center comes out clean. Cool 10-15 minutes before removing from pan. Cool completely before frosting.
1 Cup Softened Butter
4 Cups Powdered Sugar
2 Tbsp. Lemon Juice
4 Tbsp. Whipping Cream or milk
Whip butter and slowly add powdered sugar, alternating with Lemon juice and whipping cream. Whip until fluffy.
Frost cake liberally until covered completely.