Vera’s Traditional Yellow Layers with Lemon Curd and Raspberry Jam

Instructions

1. Cream sugar and butter until smooth. Add eggs, then flour mixture along with milk. Add vanilla. Batter will be thin like pancake batter. Pour into three lined, greased, and floured 9-inch cake pan. Cook at 400 degrees for 20 minutes. Remove to cooling rack and allow to cool completely.
2. When layers are cooled, place a strawberry-sized dot of preferred icing in the center of a cake stand. Center one layer of cake on the dot of icing. Spread an even layer of icing across the top of the layer, then spread an even layer of lemon curd on top of that. Lay down a second cake layer and repeat icing process with raspberry jam. Top with the final layer. Apply a crumb coat and refrigerate for at least an hour. Finish icing once crumb coat has set.

For the Cream Cheese Icing

1. Cream the cream cheese for 3 minutes. At the end of the 3 minutes, you must scrape the bottom of the bowl extremely well.
2. Add softened butter and cream together for 3 more minutes. At the end of the 3 minutes, you must scrape the bottom of the bowl extremely well!
3. Resume the mixing of the cream cheese and butter mixture for an additional 3 minutes. At the end of the 3 minutes, you must scrape the bottom of the bowl extremely well!
4. Add extract and blend for 1-2 minutes.
5. Weigh powdered sugar after sifting (only sift if necessary). Then slowly add powdered sugar, while blending.
6. After the first addition of powdered sugar, you must scrape the bottom of the bowl extremely well!
7. Add the remaining powdered sugar, gradually.
8. Once all of the powdered sugar is incorporated, mix for 3 minutes.
9. Store in airtight container in refrigerator.