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Lemon Raspberry Cake

  Shortening 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4 Large
  Cake flour 3 Cup (48 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Almond extract 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Raspberry preserve 10 Ounce (1 Jar Of Seedless Preserve)
  Lemon buttercream frosting 1 Cup (16 tbs)

Grease 3 (9-inch) round cakepans; line with wax paper.
Grease and flour wax paper.
Set pans aside.
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into prepared pans.
Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Slice cake layers in half horizontally to make 6 layers.
Place 1 layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves.
Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
Reserve 1 cup Lemon Buttercream Frosting; spread remaining 1 3/4 cups frosting on top and sides of cake.
Using a star tip, pipe reserved frosting on top of cake.
Garnish, if desired.
Store in an airtight container in refrigerator.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7203 Calories from Fat 2478

% Daily Value*

Total Fat 281 g432.6%

Saturated Fat 71.9 g359.7%

Trans Fat 37.3 g

Cholesterol 868.5 mg289.5%

Sodium 2816.5 mg117.4%

Total Carbohydrates 1120 g373.2%

Dietary Fiber 46.5 g185.9%

Sugars 738.9 g

Protein 94 g188.8%

Vitamin A 24.1% Vitamin C

Calcium 159.9% Iron 29.6%

*Based on a 2000 Calorie diet

Lemon Raspberry Cake Recipe