Lemon Raspberry Cake

Name: Lemon Raspberry Cake
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup 2% milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 jar (12 ounces) seedless raspberry jam; 1-1/4 cups butter, softened; 3 cups confectioners' sugar; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest

14 ingredients

4 steps

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (12 ounces) seedless raspberry jam
1-1/4 cups butter, softened
3 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
2

Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Cut 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.
4

For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.