Lusciously Lemon Layer Cake

• 3 large lemons, divided
• 2 1/2 c. all-purpose flour
• 1 Tbsp. plus 1 tsp. baking powder
• 3/4 tsp. salt, divided
• 1 c. plus 4 Tbsp. milk, divided
• 2 1/2 tsp. vanilla extract, divided
• 1 c. vegetable shortening
• 2 c. granulated sugar
• 4 eggs
• 1 c. butter
• 1 (1 lb.) box confectioners sugar
• 2/3 c. seedless raspberry jam, divided
• lemon slices for garnish (optional)

1. Preheat oven to 375u0b0.
2. Grease and flour three 9-inch cake pans.
3. Grate zest and squeeze juice from 2 lemons in bowl. Combine flour, baking powder and 1/2 teaspoon salt.
4. Combine 1 cup milk and 2 teaspoons of vanilla.
5. In another bowl, beat shortening and granulated sugar until light and fluffy, about 5 minutes.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in flour mixture alternately with milk mixture until just smooth. Stir in lemon zest and lemon juice.
8. Pour into pans.
9. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
10. Cool in pans 10 minutes.
11. Remove cakes from pans and cool completely on rack.

lemons, flour, baking powder, salt, milk, vanilla, vegetable shortening, sugar, eggs, butter, confectioners sugar, seedless raspberry, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012436 (may not work)