Lemon Layer Cake with Raspberry Filling

driscolls.com

Theresa

subheading: Cake:

3 Cups cake flour (not self-rising)

1 Tsp. baking powder

½ Tsp. salt

1 Cup buttermilk

2 Teaspoons grated lemon zest

1 ½ Teaspoons vanilla extract

1 Cup unsalted butter (2 sticks), at room temperature

1 ¾ Cups granulated sugar

2 large eggs

4 egg yolks

subheading: Filling:

2 ½ Packages (6 ounces each) Driscoll's Raspberries (about 3 cups)

1 ½ Teaspoons grated lemon zest

⅓ Cup granulated sugar

1 Tbsp. lemon juice

5 Teaspoons cornstarch

2 Tablespoons water

subheading: Frosting:

12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature

10 Tablespoons unsalted butter, at room temperature

1 Tsp. vanilla extract

2 ¼ Cups confectioners' sugar

2 to 3 Package (6 ounces each) Driscoll's Raspberries

Note: Ingredients may have been altered from the original.

Directions at driscolls.com

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