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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