Recipe by Janet Gill, Canton, Ohio | First place, 3102 Cake Division, Class No. 6, 2016
Baking Temperature: 350 degrees | Baking Time: 20-25 minutes | Yield: 1
- 1 C. unsalted, softened butter
- 2 C. sugar
- 4 eggs, room temperature
- 1 ½ C. self- rising flour
- 1 ¼ C. all-purpose flour
- ¾ C. milk
- ¼ fresh lemon juice
- 2 tsp. lemon zest
- ½ C. unsalted, softened butter
- 8 oz. softened cream cheese
- 1 tsp. fresh lemon juice
- 7 C. powdered sugar
- 2/3 C. seedless raspberry jam
- 1/3 C. lemon curd, (store bought or homemade)
- Fresh raspberries for garnish, if desired
- Preheat oven to 350°F. Grease, lightly flour and line bottoms of three 9” round cake pans with parchment paper
- In a large bowl, cream butter until smooth. Add sugar gradually and beat until fluffy. Add eggs one at a time, beating after each. Combine the flours and add in 4 parts, alternating with the milk and lemon juice. Add zest at the end. Divide the batter evenly between the 3 pans. Bake 20-25 minutes or until a wooden pick inserted into the center of the cake comes out clean. Cool in pans 10 minutes then remove to wire racks to cool completely.
- Beat the butter, cream cheese, lemon juice, zest and 4 C. of the sugar on a large bowl until smooth and creamy. Gradually beat in the remaining sugar until spreading consistency is obtained.
- Place a cake layer on a serving plate bottom up. Spread with about ½ C. frosting. Lightly spread 1/3 C. jam over frosting. Place second layer on top, (trim layer if not completely flat) and repeat with frosting and jam. Place third layer on, bottom down. Frost cake sides. Pipe a decorative border around the top and bottom of cake. Carefully spread lemon curd on top of cake inside the border. Decorate with raspberries if desired. Store leftovers in refrigerator.