RASPBERRY LIMEADE CAKE

Steps:

• Preheat oven to 350F. Spray 3 9 inch round cake pans with baking spray with flour.
• In a large bowl, beat butter, sugar, and lime zest with a mixer at medium speed until fluffy, Beat in limeade (mixture will look curdled). Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
• Bake for 17-20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spread raspberry filling between layers. Spread creamy lime frosting on top and sides of cake. Garnish with lime and raspberries, if desired. Cover and refrigerate for up to 3 days.
• For the raspberry filling: In the work bowl of a food processor, process raspberries until smooth. Train mixture through a fine mesh sieve, discarding solids.
• In a medium saucepan, whisk together sugar and cornstarch; whisk in raspberry puree, egg yolks, and lemon juice. Cook, whisking constantly, over medium heat for 7-8 minutes or until very thick. Remove from heat, and whisk in butter a few pieces at a time until melted and smooth. Pour mixture into a medium bowl; cover and refrigerate for at least 4 hours before using.
• For the creamy lime frosting: In a large bowl, beat cream cheese and butter with a mixer at medium high speed until creamy. Beat in limeade and lime zest at low speed until combined. Gradually add powdered sugar, beating until smooth.