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Lemon Raspberry Cake Recipe

Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling YIELD:16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% 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

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
  • 2. 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.
  • 3. Cut 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.
  • 4. For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and peel until blended. Frost top and sides of cake. Yield: 16 servings.

Nutritional Facts

1 slice equals 579 calories, 28 g fat (17 g saturated fat), 124 mg cholesterol, 507 mg sodium, 80 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.