Lemon layer cake with lemon buttercream frosting recipe from 1985

Instructions

1. Heat oven to 350 (F).
2. Grease and flour two 9-inch round cake pans; set aside.
3. In large bowl, with electric mixer, beat sugar and butter until light and fluffy.
4. Add flour, baking powder, salt, eggs, milk and vanilla; beat at low speed until just blended, scraping bowl often with rubber spatula.
5. Increase speed to medium; beat 4 minutes, scraping bowl occasionally, until batter is well blended.
6. Spoon batter into prepared pans.
7. Bake 20 minutes, or until golden and wooden pick inserted in center comes out clean.
8. Remove cakes from pans; cool on racks.
9. Meanwhile, prepare lemon buttercream frosting -- with an electric mixer at high speed beat butter and vegetable shortening until light and fluffy.
10. Gradually add 4 cups confectioners’ sugar until well blended.
11. Add milk, vanilla extract, lemon extract and freshly grated lemon peel; beat until smooth.
12. Add a few drops yellow food coloring, if desired.
13. Going back to the cakes -- with a long, sharp knife, slice each cake layer horizontally in half to make 4 layers.
14. Place one cake layer cut side up on cake platter; smooth 1/4 cup raspberry preserves evenly on layer; repeat with next two layers.
15. Place last cake layer on top, cut side down; frost top and lightly frost side of cake, using about one-third frosting.
16. To decorate, use a large, #9 rosette tip and large pastry bag, pipe remaining frosting in decorative lines, stars and swirls on cake as shown.
17. Pastry bag works best when half-filled and kept cool.
18. Arrange fresh seasonal flowers on top of cake, if desired.