Lemon Raspberry Cake Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 Large | |
| Cake flour | 3 Cup (16 tbs), sifted | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| 1 (10-ounce) jar seedless raspberry preserves | ||
| Lemon Buttercream Frosting | ||
Directions
Grease 3 (9-inch) round cakepans; line with wax paper.
Grease and flour wax paper.
Set pans aside.
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into prepared pans.
Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Slice cake layers in half horizontally to make 6 layers.
Place 1 layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves.
Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
Reserve 1 cup Lemon Buttercream Frosting; spread remaining 1 3/4 cups frosting on top and sides of cake.
Using a star tip, pipe reserved frosting on top of cake.
Garnish, if desired.
Store in an airtight container in refrigerator.
Grease and flour wax paper.
Set pans aside.
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into prepared pans.
Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Slice cake layers in half horizontally to make 6 layers.
Place 1 layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves.
Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
Reserve 1 cup Lemon Buttercream Frosting; spread remaining 1 3/4 cups frosting on top and sides of cake.
Using a star tip, pipe reserved frosting on top of cake.
Garnish, if desired.
Store in an airtight container in refrigerator.
Chef
