Raspberry Limeade Cake

Had a few limes and lemons I needed to use and ran across this recipe. The cake itself is dense and moist and exactly how I like it. It is full of citrus flavor, so we found that the grown-ups liked it a lot more than the kids (the lime zest in the frosting took them by surprise). It would be the perfect dessert for a ladies luncheon or a special occasion.

3/4 c. butter
2 cups sugar
1 T. lime zest
3/4 c. frozen limeade concentrate, thawed
5 large eggs
3 3/4 c. flour
2 3/4 tsp. baking powder
1 1/2 c. whole buttermilk

Spray 2 9"cake pans with nonstick cooking spray. Preheat oven to 350 degrees. Beat butter, sugar and lime zest at medium speed with a mixer until fluffy. Add limeade (don't worry if the mixture looks lumpy). Add eggs, one at a time, beating well after each addition. Mix dry ingredients in another bowl, then add them alternately with the buttermilk to the butter mixture until a smooth batter is achieved. Pour into prepared pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Raspberry Filling:
1 (10oz. pkg.) frozen raspberries in syrup, thawed
1/2 c. sugar
2 T. cornstarch
3 egg yolks
1 T. fresh lemon juice
1/4 c. butter, cut into chunks

Mix raspberries in a mixer or food processor, then strain. Discard the seeds and solids left over. In a pan combine the sugar and cornstarch. Add the raspberry puree, egg yolks and lemon juice. Cook over medium heat and whisk constantly for 7-8 minutes or until very thick. Remove from heat and gradually whisk in butter until smooth and glossy. Cover and refrigerate at least 2 hours.

Lime Cream Cheese Frosting:
1 (8oz. pkg) cream cheese
1/2 c. butter, softened
3 T. frozen limeade concentrate, thawed
1 tsp. lime zest
5 c. powdered sugar

Beat cream cheese and butter until creamy with a hand mixer. Add limeade and lime zest, beat until just combined. Gradually add powdered sugar, beat until smooth.

To assemble cake, place one cake on bottom of serving dish. Top with raspberry filling, then place the second cake on top. Frost the outside edges and top of cake with frosting. Garnish wit fresh raspberries and slices of lime.