The Undomestic Goddess by Sophie Kinsella & Raspberry Lemon Cake

“I look over my shoulder to see Iris coming forward over the lawn, holding the most enormous, two-tier birthday cake. it’s iced all over in palest pink, with sugar roses and raspberries and one elegant white candle.” ~The Undomestic Goddess by Sophie Kinsella

Raspberry Lemon Cake

Ingredients:

3 eggs

3/4 cup sugar

1/2 cup lemon juice

1/4 cup butter, cubed

1 tablespoon grated lemon peel

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 eggs

1/2 cup lemon juice

4 teaspoons grated lemon peel

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:

2 packages (3 ounces each) cream cheese, softened

6 tablespoons butter, softened

3 3/4 to 4 cups confectioners’ sugar

4 1/2 teaspoons lemon juice

1 1/2 teaspoons grated lemon peel

3/4 teaspoon vanilla extract

3/4 cup seedless raspberry jam

Fresh raspberries, optional

Directions:

1. 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 degrees F. Cool for 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
2. For cake, preheat oven to 350 degrees F. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
3. In a large bowl, beat butter, oil and 1 1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
4. Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
5. 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 10 minutes before removing from pans to wire racks to cool completely.
6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, lemon juice, lemon peel and vanilla; beat until blended.
7. To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake.
8. Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.