Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin
- Ready In:
- 51mins
- Ingredients:
- 13
- Yields:
-
3 9 inch cakes
- Serves:
- 16
ingredients
-
Cake
- 1 cup butter, softened (I like Imperial brand)
- 1 1⁄2 cups sugar
- 4 large eggs
- 3 cups sifted cake flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
- 1 (10 ounce) jar seedless raspberry preserves
-
Icing
- 1 1⁄2 cups butter, softened (I like Imperial brand)
- 2 teaspoons fresh lemon rind
- 3 tablespoons lemon juice
- 3 cups sifted powdered sugar
directions
-
Cake:
- Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
- Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one 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.
-
Icing:
- Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.
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