Lemon Raspberry Cake 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 Printed from tasteofhome.com Aug 30, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Raspberry Cake cont. 3 tablespoons lemon juice 2 teaspoons grated lemon peel 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. Printed from tasteofhome.com Aug 30, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Raspberry Cake 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 Aug 30, 2008 Copyright Reiman Media Group, Inc © 2008