Raspberry Lemon Cake

Ingredients:
3 eggs
3/4 c. sugar
1/2 c. lemon juice
1/4 c. butter, cubed
1 Tbsp. grated lemon peel

CAKE:
1 pkg. (3 oz.) lemon gelatin
1/2 c. boiling water
1/2 c. butter, softened
1/2 c. canola oil
1-3/4 c. sugar, divided
4 eggs
1/2 c. lemon juice
4 tsp. grated lemon peel
1 tsp. lemon extract
1 tsp. vanilla extract
2-1/2 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. evaporated milk
3/4 c. thawed lemonade concentrate

FROSTING:
2 pkgs. (3 oz. each) cream cheese, softened
6 Tbsp. butter, softened
3-3/4 to 4 c. confectioners' sugar
4-1/2 tsp. lemon juice
1-1/2 tsp. grated lemon peel
3/4 tsp. vanilla extract
3/4 c. seedless raspberry jam
Fresh raspberries, optional
 
Directions:
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.
For cake, in a small bowl, dissolve gelatin in boiling water until gelatin is dissolved; set aside to cool.
In a large bowl, cream the 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. Stir in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
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.
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.
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.
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat layers. Top with remaining cake layer. Spread 1 cup frosting over sides of cake.
Using a shell pastry tip and remaining frosting, pipe a shell border along top and bottom edges. Fill center with 1/2 cup lemon curd (save remaining curd for another use). Garnish with raspberries if desired. Chill for 1 hour.

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