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Ingredients
  • 3 large eggs
  • ¾ cup sugar
  • ½ cup lemon juice
  • ¼ cup butter, cubed
  • 1 tablespoon grated lemon zest
  • subheading: CAKE:
  • 1 package (3 ounces) lemon gelatin
  • ½ cup boiling water
  • ½ cup butter, softened
  • ½ cup canola oil
  • 1-¾ cups sugar, divided
  • 4 large eggs, room temperature
  • 4 teaspoons grated lemon zest
  • ½ cup lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-½ cups all-purpose flour
  • 2-½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup evaporated milk
  • ¾ cup thawed lemonade concentrate
  • subheading: FROSTING:
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3-¾ to 4 cups confectioners' sugar
  • 1-½ teaspoons grated lemon zest
  • 4-½ teaspoons lemon juice
  • ¾ teaspoon vanilla extract
  • ¾ cup seedless raspberry jam
  • Fresh raspberries, optional
Steps
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