Raspberry Lemon Cake

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.3 cup butter cubed
• 0.5 cup butter softened
• 6 tablespoons butter softened
• 0.5 cup canola oil 
• 3.8 cups powdered sugar 
• 6 ounces cream cheese softened
• 3  eggs 
• 4  eggs 
• 0.5 cup evaporated milk 
• 2.5 cups flour all-purpose
• 1 teaspoon lemon extract 
• 3 ounces gelatin mix 
• 0.5 cup juice of lemon 
• 4.5 teaspoons juice of lemon 
• 1 tablespoon lemon zest grated
• 1.5 teaspoons lemon zest grated
• 4 teaspoons lemon zest grated
• 0.8 cup lemonade concentrate thawed
• 12 servings raspberries fresh
• 0.8 cup raspberry jam seedless
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1.8 cups sugar divided
• 0.8 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.5 cup water boiling

Equipment

• bowl
• sauce pan
• oven
• baking pan
• toothpicks
• microwave

Directions

1. For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 16
2. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
3. For cake, preheat oven to 35
4. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
5. In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes.
6. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts.
7. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
8. Pour into three greased and floured 9-in. round baking pans.
9. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.
10. In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.
11. For frosting, in a large bowl, beat cream cheese and butter until fluffy.
12. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
13. To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer.
14. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
15. Spread frosting over sides of cake and pipe a shell border along the top and bottom edges.
16. Garnish with raspberries if desired. Chill 1 hour.