Lemon Raspberry Cake Recipe

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Lemon Raspberry Cake Recipe

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5 2 1
Publisher Photo
Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling

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.
Originally published as Lemon Raspberry Cake in Light & Tasty

Nutritional Facts

1 slice: 579 calories, 28g fat (17g saturated fat), 124mg cholesterol, 507mg sodium, 80g carbohydrate (59g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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. 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.
Originally published as Lemon Raspberry Cake in Light & Tasty

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Reviews forLemon Raspberry Cake

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MY REVIEW
ginadroby User ID: 6152183 154411
Reviewed Aug. 15, 2011

"I made this for my family reunion, delicious!!! Very easy."

MY REVIEW
m.smith User ID: 5442946 136252
Reviewed Jun. 23, 2011

"healthy? 1 slice is almost 600 calories?"

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