Lemon Raspberry Cake
Light & Tasty
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Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 20 min. + cooling
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 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 mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine milk and extracts; add to creamed mixture alternately with dry ingredients. 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.
Split 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 mixing bowl, beat butter until smooth. Gradually beat in the confectioners' sugar, lemon juice and peel. Frost top and sides of cake. Yield: 16 servings.