Lemon Raspberry Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 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.