Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 579
  • Fat:
  • 28 g
  • Saturated Fat:
  • 17 g
  • Cholesterol:
  • 124 mg
  • Sodium:
  • 507 mg
  • Carbohydrate:
  • 80 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

Lemon Raspberry Cake

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

SERVINGS

16

CATEGORY

Dessert

METHOD

Baked

PREP

45 min.

COOK

20 min.

TOTAL

65 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008