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 Grated lemon zest

MMMMM----------------------------CAKE---------------------------------
3 oz Box lemon gelatin
1/2 c Boiling water
1/2 c Butter; softened
1/2 c Oil
1 3/4 c Sugar; divided
4 lg Eggs; room temp
4 ts Grated lemon zest
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 Thawed lemonade concentrate

MMMMM--------------------------FROSTING-------------------------------
6 oz Cream cheese; softened
6 tb Butter; softened
4 c Confectioners' sugar
1 1/2 ts Grated lemon zest
4 1/2 ts Lemon juice
3/4 ts Vanilla extract
3/4 c Seedless raspberry jam
Fresh raspberries; opt

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 160ºF/71ºC. 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 @ 350ºF/175ºC. 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-in. round
baking pans. Bake until a toothpick inserted in the
center comes out clean, 20-25 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 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).

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.

Shirley Warren, Thiensville, Wisconsin

Makes: 16 servibgs

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

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