Raspberry Lemon Torte Recipe

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Raspberry Lemon Torte
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Ingredients:

Directions:

  1. Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.
  2. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.35 Kcal (1207 kJ)
Calories from fat 89.59 Kcal
% Daily Value*
Total Fat 9.95g 15%
Cholesterol 29.82mg 10%
Sodium 236.04mg 10%
Potassium 63mg 1%
Total Carbs 49.11g 16%
Sugars 0.77g 3%
Dietary Fiber 0.25g 1%
Protein 2.88g 6%
Vitamin C 0.7mg 1%
Iron 1mg 6%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 375.78 Kcal (1573 kJ)
Calories from fat 116.76 Kcal
% Daily Value*
Total Fat 12.97g 15%
Cholesterol 38.86mg 10%
Sodium 307.61mg 10%
Potassium 82.1mg 1%
Total Carbs 64g 16%
Sugars 1.01g 3%
Dietary Fiber 0.32g 1%
Protein 3.75g 6%
Vitamin C 0.9mg 1%
Iron 1.3mg 6%
Calcium 64.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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