Lemon Raspberry 6 inch Mini Cake

Squeeze the sunshine into your day with our refreshing Lemon Raspberry 6 inch Mini Cake recipe! Made with our signature lemon cake mix, this moist and flavorful dessert is the perfect treat to brighten up your afternoon.


  1. Heat oven to 350°F Grease or lightly spray bottoms only of two 6-inch round cake pans.
  2. In large bowl, beat cake mix, milk, oil and eggs with electric mixer for  2 minutes. Pour into pans.
  3. Bake 23 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
  4.  Layer with raspberry preserves.
  5. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

Optional – Top with fresh raspberries, for a special springtime treat!



  • 1 box Duinkerken Lemon Cake Mix
  • ½ cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 5 Tbsp. raspberry preserves
  • ½ cup butter, softened
  • 2 tsp. grated lemon peel
  • 2 -3 Tbsp. lemon juice
  • 2 cups powdered sugar

Products used in this recipe

Discover our allergen-free baking mixes now!

Browse our range of products and start your journey to delicious, nutritious, gluten-free baking today!