Raspberry- Lemon Cake

Prep : 1-1/4 hours + chilling    Bake : 20 minutes + cooling

3               eggs
3/4            cup sugar
1/2            cup lemon juice
1/4            cup butter , cubed
1               tablespoon grated lemon peel

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             eggs
1/2          cup lemon juice
4             teaspoons grated lemon peel
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:
2             packages (3 ounces each) cream cheese, softened
6             tablespoons butter , softened
 4            cups confectioners' sugar
4-1/2      teaspoons lemon juice
1-1/2      teaspoons grated lemon peel
3/4         teaspoon vanilla extract
3/4         cup seedless raspberry jam
Fresh rasberries , optional　
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.
2.      For cake, in a small bowl, dissolve gelatin in boiling water; set aside to cool.
3 .      In a large bowl, cream beat 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. Beat in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
4 .      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.
5 .       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.
6 .      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.
7 .     To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
8 .      Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill for 1 hour..

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with my family.