Lemon Raspberry Cake Recipe

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Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.

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Lemon Raspberry Cake Recipe

Prep: 45 min. Bake: 20 min. + cooling

Yield: 16 Servings

45 20 65

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (12 ounces) seedless raspberry jam
FROSTING:
1-1/4 cups butter, softened
3 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 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.
Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake.
For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and peel until blended. Frost top and sides of cake. Yield: 16 servings.

Lighter version: Makeover Lemon Raspberry Cake

Nutritional Facts 1 slice equals 579 calories, 28 g fat (17 g saturated fat), 124 mg cholesterol, 507 mg sodium, 80 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemon Raspberry Cake in Light & Tasty April/May 2006