Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (12 ounce) jar seedless raspberry jam
FROSTING:
1 1/4 cups butter, softened
3 cups confectioners’ sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine milk and extracts; add to creamed mixture alternately with dry ingredients. Transfer to three greased and floured 9-in. round baking pans.
Bake at 375 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake. For frosting, in a mixing bowl, beat butter until smooth. Gradually beat in the confectioners’ sugar, lemon juice and peel. Frost top and sides of cake.
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