Raspberry Lemon Cake Recipe

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.