Lemon-Raspberry Yellow Cake

1 package lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
6 tablespoons raspberry preserves
Lemon Buttercream Frosting (See Below)

Heat oven to 350 degrees. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator. Makes 16 servings

Lemon Buttercream Frosting
1 1/4 cups butter, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.