Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 3/4 cup sugar

  3. 1/4 cup butter, cubed

  4. 1 tablespoon grated lemon peel CAKE:

  5. 1 package (3 ounces) lemon gelatin

  6. 1/2 cup boiling water

  7. 1/2 cup butter, softened

  8. 1/2 cup canola oil

  9. 1-3/4 cups sugar, divided

  10. 4 eggs

  11. 1/2 cup lemon juice

  12. 4 teaspoons grated lemon peel

  13. 1 teaspoon lemon extract

  14. 1 teaspoon vanilla extract

  15. 2-1/2 cups all-purpose flour

  16. 2-1/2 teaspoons baking powder

  17. 1/2 teaspoon salt

  18. 1/2 cup evaporated milk

  19. 3/4 cup thawed lemonade concentrate FROSTING:

  20. 2 packages (3 ounces each ) cream cheese, softened

  21. 6 tablespoons butter, softened

  22. 3-3/4 to 4 cups confectioners' sugar

  23. 4-1/2 teaspoons lemon juice

  24. 1-1/2 teaspoons grated lemon peel

  25. 3/4 teaspoon vanilla extract

  26. 3/4 cup seedless raspberry jam Fresh raspberries, optional

Instructions Jump to Ingredients ↑

  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 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. For cake, in a small bowl, dissolve gelatin in boiling water until gelatin is dissolved; set aside to cool. In a large bowl, cream the butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. 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 for 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 the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended. To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat layers. Top with remaining cake layer. Spread 1 cup frosting over sides of cake. Using a shell pastry tip and remaining frosting, pipe a shell border along top and bottom edges. Fill center with 1/2 cup lemon curd (save remaining curd for another use). Garnish with raspberries if desired. Chill for 1 hour. Yield: 12 servings.


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