Lemon Raspberry Cake Recipe

• 1 cup (236 ml) Butter (softened)
• 2 cups (472 ml) Sugar
• 4 Eggs (beaten)
• 3 cups All-Purpose Flour
• 3 tsp Baking Powder
• 1 tsp Salt
• 1 cup Milk
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract
• 1 (12 ounce) Raspberry Jam (jar seedless)
• FROSTING:
• 1 1/4 cups Butter (softened)
• 3 cups Confectioners' Sugar (Icing Sugar)
• 3 tbsp Lemon Juice
• 2 tsp Lemon Peel (grated)

• Put cream butter, sugar in a bowl and mix them well.
• Add beaten eggs into the bowl and mix well.
• Put flour, baking powder and salt into the beaten eggs.
• Combine milk and extracts.
• Add to creamed mixture alternately with dry ingredients.
• Shift to three greased and floured 9 inches round baking pans
• Bake at 375 degrees F for 18-22 min.
• Make it cool for 10 min before removing from pans.
• Slice each cake into two horizontal layers.
• Keep the bottom layer on a serving plate and spread with a fifth of the jam.
• Repeat layers step by step four times and top with remaining cake.
• Beat butter until smooth in a mixing bowl for frosting.
• Put confectioners' sugar, lemon juice and peel into the beaten butter.
• Apply the frosting on top and sides of the cake.