Raspberry Limeade Cake

From Paula Dean - to a friend of my mom - to my mom

I made these up as cupcakes - delicious - but any way you make it would be great!

Not quick or easy.. but so worth it

3/4 cup butter, softened
2 cups sugar1 tablespoon lime zest
3/4 cup limeade concentrate
5 large eggs
3 -3/4 cups all-purpose flour
2 -3/4 teaspoon baking powder
1 - 1/2 cups whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
garnish of lime slices and whole raspberries


Preheat oven to 350 degrees and spray three 9 inch round cake pans with nonstick cooking spray. In a large bowl, beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add the limeade concentrate, beating until combined (mixture will look curdled).Add eggs, one at a time, beating well after each addition. In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk,beginning and ending with flour mixture.Pour batter evenly into prepared pans and bake for 17 to 20 minutes or until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished bakingand then remove cakes from pans. Allow to cool completely on wire racks. Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting.Garnish as desired.

Raspberry Filling
1 (10 oz.) package of frozen raspberries
1/2 cup sugar2 tablespoons cornstarch
3 egg yolks
1 tablespoon fresh lemon juice
1/4 cup butter cut in pieces

Blend raspberries until smooth in a food processor. Strain mixture and discard solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine. Cook over medium heat whisking constantly for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted. Cool mixture slightly then cover and refrigerate for at least 2 hours.

Cream Cheese-Limeade Icing
1 (8 oz.) package of cream cheese, softened
1/2 cups butter, softened
3 tablespoons. limeade concentrate
1 tablespoon lime zest5 cup confectioners’ sugar

In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add confectioners’ sugar, beating until smooth.