Lemon Raspberry Cake
There is nothing more appealing than this stunningly delicious springtime sweet.
1 cup butter, softened
2 cups granulated (white) sugar
4 large 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 (12 ounce) jar seedless raspberry jam*
1 1/4 cups butter, softened
3 cups confectioners' (powdered) sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
Preheat oven to 375°F (191°C). Grease three 9-inch round cake pans with Pan Release or cooking spray.
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 prepared cake pans.
Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 to 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.
To make icing: In a mixing bowl, beat butter until smooth. Gradually beat in the powdered sugar, lemon juice and peel. Icing top and sides of cake.
* The 12 ounce jar will produce thin layers of raspberry. For thicker layers you will need a larger jar.
** Using a cake leveler makes splitting cakes extremely easy. You can find one in most cake decorating sections of your local grocery store, craft store, or discount store.