 |
Lemon-Raspberry Layer Cake
 Print Version |
 Email To A Friend
3 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1-3/4 cups sugar
3 eggs
1 tbl. grated lemon rind
3 tbl. fresh lemon juice
1-1/4 cups milk
Preheat oven to 350°F. Grease two 8- or 9-inch round cake pans. Line with waxed paper; grease paper.
In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, beat together butter or margarine, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in lemon rind and juice. Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed. Pour into prepared pans. Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip. Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
RASPBERRY FILLING:
1 cup raspberry jam
1 tbl. orange juice
1 tbl. lemon juice
Spread layer of jam mixture between cake layers. Put layers together.
Spread a layer of jam on the top of the cake.
FROSTING:
4 tbl. butter
3 cups powdered sugar
3 tbl. lemon juice
1 tsp. lemon rind
Frost sides of cake
Print |
Back to Cake Recipes |
Back to Main Recipe Page
|
