Instructions

1. Cake:
2. Preheat oven to 350 F. Grease, flour and line three 9-inch round baking/cake pans.
3. Beat together the butter and sugar. Mix in the eggs, one at a time. Add lemon zest.
4. Mix together the flour, baking powder, baking soda and salt.
5. Add dry ingredients, 1/4 cup lemon juice, buttermilk, vanilla and mix well.
6. Divide the batter evenly between the three cake pans, and bake for about 30 minutes or until toothpick inserted comes out clean. Test at 25 minutes.
7. Frosting:
8. Beat together the cream cheese and the butter. Add powdered sugar one cup at a time, scraping down the sides as needed.
9. Mix in the vanilla and the 1 Tablespoon lemon juice, set aside.
10. Assemble cake:
11. Once the cakes have cooled COMPLETELY layer them with the cream cheese frosting. Place raspberries around bottom and sprinkle on top. Keep cake refrigerated until 1 hour before serving.

• Servings : 12 slices
• Course : Dessert
• Recipe Type : Cakes & CupcakesEasterMother's Day