Lemon layer cake with lemon buttercream frosting recipe from 1985

Ingredients

• 1-1/4 cups granulated sugar
• 3/4 cup butter, softened
• 2-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1-1/2 cups butter
• 1/2 cup solid white vegetable shortening
• 4 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1 tablespoon freshly grated lemon peel
• 3/4 cup raspberry preserves
• Fresh flowers, optional