So for my niece's party this Saturday I would like to bake a lemon cake with raspberry filling and vanilla buttercream frosting.  The whole thing will be covered with fondant.

Questions:

Which WACS recipe to follow?  I see SO many of them on this board.  I just need a simple good recipe that I can use with the boxed cake mix.  I would need to bake 2 8" round cakes, how long should I bake for?

Raspberry filling:  Is it as simple as buying raspberry jam from the grocery store?  I'm hoping to make the cake by Thursday and covering it with fondant...will the jam sink if left out for 2 days?  Im in Canada and its pretty chilly inside the house.  So not dealing with any sort of heat.  Can anyone tell me exactly what I should look for in the grocery stores?  Also maybe mix it a bit with butter cream will help it not sink???

Frosting:  Vanilla buttercream.  Plan of buying the pre-made one from Bulk barn.  

I see these flavor combo is popular on the board and hoping this will be a hit.  

This is one of my most popular flavor combinations. I love the Triple-Lemon Layer Cake recipe from Fine Cooking. It has such a nice lemon flavor with a beautiful crumb. It is a scratch recipe, but so worth it! It yields approx 8 cups of batter, which makes 2- 8" round cakes.  I also lightly drizzle cake layers with a lemon simple syrup. It adds more lemon flavor as well as keeps it moist. You can use raspberry preserves or you can make your own. I usually pair it with a lemon buttercream. I haven't tried Bulk Barn's frosting, so i don't know if you can add lemon juice or zest to it. Just a side note. Whatever recipe you decide to use, I would suggest you use real lemon juice and/or zest as opposed to lemon extract. I always think lemon extract tastes like how a lemon cleanser smells. Good Luck! 

www.finecooking.com/recipes/triple-lemon-layer-cake.aspx

With this recipe: http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc

With the above recipe, do I just replace the vanilla/almond extract with fresh lemon/lime juice?  What about the pudding?  Just use vanilla or should that be lemon too?  The base cake is a lemon flavour, Im not sure if it'll be too much lemon.  

Also will this work as the filling: