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Lemon Raspberry Cake

SUBMITTED BY: Eden Atkerson

"Springtime sweets arent any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.7 star rating.
Read Reviews (9)
PREP TIME  45 Min
COOK TIME  20 Min
READY IN  1 Hr 5 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 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
  • FROSTING:
  • 1 1/4 cups butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel

DIRECTIONS

  1. 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 three greased and floured 9-in. round baking pans.
  2. Bake at 375 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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. For frosting, in a mixing bowl, beat butter until smooth. Gradually beat in the confectioners' sugar, lemon juice and peel. Frost top and sides of cake.

FOOTNOTE

  • Nutrition Facts: 1 slice equals 579 calories, 28 g fat (17 g saturated fat), 124 mg cholesterol, 507 mg sodium, 80 g carbohydrate, 1 g fiber, 5 g protein.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2007 by Jill
I made this for a potluck supper and everyone loved it. I am planning to make it again this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by Masty
I really enjoyed this cake. I only found black rasberry in the seedless variety and I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by kierabs
This is SO delicious. I used almost an entire 18 oz jar of jam though (including some warmed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by kpenn
This cake was absolutely FABULOUS, but definitely labour-intensive. I only had 3 square pans,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by mitz
loved it! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Harrison's Mom
I made this for my Grandmother's Birthday. I did add a little extra lemon juice to the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by Patty W.
I made this cake today as a trial before Easter. Glad I did! The cake is very good but the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2008 by VegasCookingQueen
Yummmmm... soooo addictive! I ended up eating it without frosting because I didn't let the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by Lindsay
I made this cake for a large party. It was AMAZING! The cake was simply delicious, as well as... MORE


 
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