MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Raspberry Cake
 Categories: Cakes, Fruits, Citrus
      Yield: 16 Servings

      3 lg Eggs
    3/4 c  Sugar
    1/2 c  Lemon juice
    1/4 c  Butter; in cubes
      1 tb Lemon zest; grated

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      3 oz Box lemon gelatin
    1/2 c  Water; boiling
    1/2 c  Butter; softened
    1/2 c  Oil
  1 3/4 c  Sugar; divided
      4 lg Eggs; room temperature
      4 ts Lemon zest; grated
    1/2 c  Lemon juice
      1 ts Lemon extract
      1 ts Vanilla extract
  2 1/2 c  A-P flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Evaporated milk
    3/4 c  Lemonade concentrate;
           - thawed

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      6 oz Cream cheese; softened
      6 tb Butter; softened
      4 c  Confectioners' sugar
  1 1/2 ts Lemon zest; grated
  4 1/2 ts Lemon juice
    3/4 ts Vanilla extract
    3/4 c  Seedless raspberry jam
           Fresh raspberries
           - (optional)

  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°F/71°C. Cool for 10 minutes. Press plastic wrap onto
  the surface of the curd and chill for 1-1/2 hours or until
  thickened.

  For cake, set oven @ 350°F/175°C. In a small bowl, dissolve gelatin
  in boiling water; set aside to cool.

  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.

  Pour batter into 3 greased and floured 9" round baking pans. Bake
  until a toothpick inserted in the center comes out clean, 20 to
  25 minutes.

  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.

  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.

  To assemble, place 1 cake layer on a serving plate; spread with
  6 tb 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 side of cake and pipe a shell border along the
  top. If desired, garnish with raspberries and additional
  confectioners' sugar. Chill 1 hour.

  Recipe by Shirley Warren, Thiensville, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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