Ingredients
- Cake:
- 3/4 c. butter softened
- 2 c. sugar
- 1 Tbsp. lime zest
- 3/4 c. frozen limeade concentrate, thawed
- 5 large eggs
- 3 3/4 c. flour
- 2 3/4 tsp. baking powder
- 1 1/2 c. whole buttermilk
- Filling:
- 1 10oz. pkg. frozen raspberries in syrup, thawed
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 3 egg yolks
- 1 Tbsp. fresh lemon juice
- 1/4 c. butter cut into pieces
- Cream Cheese Limeade Frosting:
- 1 cream cheese softened
- 1/2 c. butter softened
- 3 Tbsp. frozen limeade concentrate, thawed
- 1 Tbsp. lime zest
- 5 c. powdered sugar
Preparation
Step 1
Cake:
Heat oven to 350. Spray 3 9" round cake pans with nonstick baking spray with flour.
In large bowl beat butter, sugar and lime zest at medium speed with electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs one at a time beating well after each addition.
In medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture beating just until combined after each addition. Pour batter evenly into prepared pans. Bake for 17-20 min or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 min. Remove from pans and cool completely on wire racks. Spread raspberry filling evenly between layers. Spread cream cheese limeade frosting over top and sides of cake. Garnish with lime slices and raspberries if desired.
Filling:
In the work bowl of a food processor or blender, pulse raspberries until smooth. Strain mixture, discarding solids.
In medium saucepan combine sugar and cornstarch. Add raspberry puree, egg yolks and lemon juice, whisking to combine. Cook over medium heat whisking constantly, for 7-8 min or until very thick. Remove from heat; gradually whisk in butter until melted. Cool mixture slightly. Cover and refrigerate for at least 2 hours.
Frosting:
In large bowl beat cream cheese and butter at medium high speed with electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add powdered sugar, beating until smooth.