Lemon Blackberry Cake
Ingredients
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (3 1/2 ounce) box instant lemon pudding ⓘ
- 1 1/4 cups water ⓘ
- 3 eggs ⓘ
- 1/3 cup vegetable oil ⓘ
- 1 tablespoon lemon juice, I used concentrate ⓘ
- 2/3 - 1 cup blackberry jam (for 8 " or 9 inches layer cake) ⓘ
- 2 (1 lb) cans lemon frosting ⓘ
- 1 pint fresh blackberries, for garnish (optional) ⓘ
Instructions
- Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
- Cool 10 minutes.
- Invert cakes from pans onto rack to cool.
- Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
- Let cool completely.
- Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
- Top with second cake. (Jam side up.).
- Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
Nutrition & Diet Analysis (per serving)
384
kcal
19% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).