Raspberry Lemon Cake Recipe

By Booper-2

Ingredients

• CAKE:
• 3 eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon peel
• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar, divided
• 4 eggs
• 1/2 cup lemon juice
• 4 teaspoons grated lemon peel
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 3/4 cup thawed lemonade concentrate
• FROSTING:
• 2 packages (3 ounces each) cream cheese, softened
• 6 tablespoons butter, softened
• 3-3/4 to 4 cups confectioners' sugar
• 4-1/2 teaspoons lemon juice
• 1-1/2 teaspoons grated lemon peel
• 3/4 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam
• Fresh raspberries, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
For cake, in a small bowl, dissolve gelatin in boiling water; set aside to cool.
In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill for 1 hour.. Yield: 12 servings.