Printable | Taste of Home

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
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

Printed from tasteofhome.com Aug 30, 2008

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Lemon Raspberry Cake cont.

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.