Lemon Raspberry Layer Cake with Lemon Curd

Lemon Raspberry Layer Cake with Lemon Curd

Ingredients

Lemon Curd

• 3 large eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon zest

Cake

• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar, divided
• 4 large eggs, room temperature
• 4 teaspoons grated lemon zest
• 1/2 cup lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 3/4 cup thawed lemonade concentrate

Frosting

• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3-3/4 to 4 cups confectioners' sugar
• 1-1/2 teaspoons grated lemon zest
• 4-1/2 teaspoons lemon juice
• 3/4 teaspoon vanilla extract

Assembly

• 3/4 cup seedless raspberry jam
• Fresh raspberries (optional, for garnish)

Instructions

Make the Lemon Curd

1. In a heavy saucepan, beat the eggs and sugar until well combined.

2. Stir in the lemon juice, cubed butter, and grated lemon zest.

3. Cook and stir over medium-low heat for about 15 minutes, or until the mixture thickens and reaches 160°F.

4. Remove from heat, cool for 10 minutes, then press plastic wrap onto the surface of the curd.

5. Chill in the refrigerator for about 1-1/2 hours, or until thickened.

Prepare the Cake

1. Preheat your oven to 350°F (175°C).

2. In a small bowl, dissolve the lemon gelatin in boiling water; set aside to cool.

3. In a large bowl, cream the softened butter, canola oil, and 1-1/2 cups of sugar until light and fluffy, about 5 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Beat in the cooled gelatin mixture, lemon zest, lemon juice, lemon extract, and vanilla extract.

6. In a separate bowl, combine the flour, baking powder, and salt.

7. Add the dry ingredients to the butter mixture alternately with the evaporated milk, starting and ending with the flour mixture. Beat well after each addition.

Bake the Cake Layers

1. Grease and flour three 9-inch round baking pans.

2. Divide the batter evenly among the prepared pans.

3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

4. In a microwave-safe bowl, combine the thawed lemonade concentrate and remaining 1/4 cup sugar.

5. Microwave, uncovered, on high for 2 minutes or until the sugar is dissolved, stirring occasionally.

6. Poke holes in the warm cake layers with a fork and pour the lemonade mixture over the tops.

7. Cool the cakes in the pans for 10 minutes before removing to wire racks to cool completely.

Prepare the Frosting

1. In a large bowl, beat the softened cream cheese and butter until fluffy.

2. Add the confectioners' sugar, lemon zest, lemon juice, and vanilla extract.

3. Beat until smooth and well combined.

Assemble the Cake

1. Place one cake layer on a serving plate and spread with 6 tablespoons of raspberry jam.

2. Repeat with the second cake layer.

3. Top with the third cake layer.

4. Spread about 1/2 cup of lemon curd over the top of the cake (save any remaining curd for another use).

5. Frost the sides of the cake with the prepared frosting.

6. If desired, pipe a decorative border along the top edge of the cake.

7. Garnish with fresh raspberries and additional confectioners' sugar, if desired.

8. Chill the assembled cake for at least 1 hour before serving.