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1
For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160u00b0. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
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2
For cake, preheat oven to 350u00b0. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
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3
In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
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4
Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
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5
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.
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6
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended.
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7
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
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8
Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
