Raspberry Limeade Cake

Raspberry-Limeade Cake

• 3/4 c. butter softened
• 2 cups sugar
• 1 T. lime zest
• 3/4 c. limeade concentrate
• 5 large eggs
• 3 3/4 c. all-purpose flour
• 2 3/4 t. baking powder
• 1 1/2 c. whole buttermilk
• raspberry filling (see below)
• cream cheese icing (see below)

1. Preheat over to 350 degrees F
2. Grease three 9 inch round cake pans
3. In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition.
4. In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition.
5. Pour batter evenly into prepared pans and bake for 17 to 20 minutes until wooden skewer or toothpick comes out clean from center.
6. Let cool in pans for about 10 minutes and then remove cakes from pans.
7. Allow to cool completely on wire racks. Once cooled, spread raspberry jam evenly between layers and frost with cream cheese frosting

Raspberry Filling

• 1 jar of seedless raspberry jam
• Cream Cheese-Limeade Icing
• 1 (8 oz.) package of cream cheese, softened
• 1/2 c. butter, softened
• 3 T. limeade concentrate
• 1 T. lime zest
• 5 c. confectioners’ sugar

1. In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy.
2. Add limeade concentrate and lime zest, beating at low speed until combined.
3. Gradually add confectioners’ sugar, beating until smooth.