Raspberry Lemon Cake

Directions

• 1. For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1/2 hours or until thickened.
• 2. For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
• 3. In a large bowl, cream butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon zest, lemon juice and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
• 4. Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
• 5. In a microwave-safe bowl, combine lemonade concentrate and remaining 1/4 cup sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely.
• 6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon zest, lemon juice and vanilla; beat until blended.
• 7. To assemble, place 1 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).
• 8. Spread frosting over side of cake and pipe a shell border along the top. If desired, garnish with raspberries and additional confectioners' sugar. Chill 1 hour.