Raspberry Lemon Cake | Recipe Cart | Recipe Cart

Ingredients

• 3 large eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon zest
• CAKE:
• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar, divided
• 4 large eggs, room temperature
• 4 teaspoons grated lemon zest
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 3/4 cup thawed lemonade concentrate
• FROSTING:
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3-3/4 to 4 cups confectioners' sugar
• 1-1/2 teaspoons grated lemon zest
• 4-1/2 teaspoons lemon juice
• 3/4 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam
• Fresh raspberries, optional