Directions

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the
• lemon juice, butter and lemon peel. Cook and stir over medium-low
• heat for 15 minutes or until mixture is thickened and reaches
• 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or
• until thickened.
• For cake, in a small bowl, dissolve gelatin in boiling water; set
• aside to cool.
• In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until
• light and fluffy, about 5 minutes. Add eggs, one at a time, beating
• well after each addition. Beat in the gelatin mixture, lemon juice,
• lemon peel and extracts. Combine the flour, baking powder and salt;
• add to the butter mixture alternately with milk, beating well after
• each addition.
• Pour into three greased and floured 9-in. round baking pans. Bake at
• 350° for 20-25 minutes or until a toothpick inserted near the
• center comes out clean.
• In a microwave-safe bowl, combine lemonade concentrate and remaining
• sugar. Microwave, uncovered, on high for 2 minutes or until sugar is
• dissolved, stirring occasionally. Poke holes in warm cakes with a
• fork; pour lemonade mixture over cakes. Cool for 10 minutes before
• removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until
• fluffy. Add the confectioners' sugar, lemon juice, lemon peel and
• vanilla; beat until blended.
• To assemble, place one cake layer on a serving plate; spread with 6
• tablespoons raspberry jam. Repeat. Top with remaining cake layer.
• Spread about 1/2 cup lemon curd over top of cake (save remaining
• curd for another use).
• Spread frosting over sides of cake and pipe a shell border along the
• top and bottom edges. Garnish with raspberries if desired. Chill for
• 1 hour.. Yield: 12 servings.