Lemon Raspberry Cake

Ingredients

• 12.5 cup all-purpose flour(312g)
• 21.5 cup granulated sugar(300g)
• 31 cup unsalted butter(227g)
• 44 eggs(200g)
• 51 cup milk(240g)
• 62 tablespoon lemon zest(12g)
• 70.25 cup lemon juice(60g)
• 82 teaspoon baking powder(8g)
• 90.5 teaspoon salt(3g)
• 100.75 cup raspberry jam(240g)
• 118 ounce cream cheese(227g)
• 122 cup powdered sugar(240g)
• 131 cup fresh raspberries(125g)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2In a bowl, whisk together flour, baking powder, and salt.
3. 3In a large bowl, cream butter and granulated sugar until light and fluffy.
4. 4Add eggs one at a time, beating well after each addition.
5. 5Mix in lemon zest and lemon juice.
6. 6Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
7. 7Divide batter evenly between prepared pans.
8. 8Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. 9Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. 10Spread raspberry jam between the cooled cake layers.
11. 11For the frosting, beat cream cheese until smooth, then add powdered sugar and beat until fluffy.
12. 12Fold in fresh raspberries gently.
13. 13Frost the top and sides of the cake with raspberry cream cheese frosting.
14. 14Refrigerate for at least 1 hour before serving.