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Directions

1. Pre-Heat oven to 350
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
3. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
4. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk (Heavy Cream), and vanilla.
5. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
6. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour. (If more raspberry preserve is desired, split evenly between 3 pans, not 2. Allow cakes to cool completely
7. For Frosting:

   In the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds.
8. Gradually beat in the confectioners' sugar on low speed.
9. Add in Lemon juice OR Raspberry syrup. (You may add more or less depending on taste)
10. When cakes are cooled, place first layer on cake platter. Cover the top of the cake with a layer of raspberry preserve. Add top layer and then frost. (If you chose to do 3 layers, then place second layer over the bottom and spread another layer of raspberry preserve before adding top layer).