Recipe Details

Lemon Raspberry Brunch Cake

  • Servings: 12
  • Ready In 1 hour 20 minutes
  • Cake
  • 3 cups baking mix
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/4 cup butter; softened
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 large Eggland's Best® eggs
  • 2 cups fresh raspberries
  • Topping
  • 2/3 cup almonds; sliced
  • 1/4 cup baking mix
  • 1/3 cup sugar
  • 2 tablespoons butter; melted
1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2. In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds.

3. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.

4. In medium bowl, stir all topping ingredients until well mixed. Sprinkle evenly over batter.

5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutritional Facts

  • Serving Size 1 Serving (161g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 102
    Calories From Fat 81
  • % Daily Value
  • Total Fat 9g
    12%
  • Saturated Fat 4g
    21%
  • Trans Fat 1g
  • Cholesterol 17g
    5%
  • Sodium 20521g
    708%
  • Total Carbohydrate 4g
    1%
  • Dietary Fiber 2g
    8%
  • Sugars 2g
  • Protein 2g
    3%