Raspberry Lemon Cake

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Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting.

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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

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.

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• 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.

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• 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.

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• 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

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