Use the WASC recipe and instead of the almond extract, I use lemon extract. Then I use the sleeved raspberry filling, and buttercream. This has been my most popular cake.
i just tested a recipe for a lemon raspberry cake last weekend. It is quite long so i'll pm it to you and anyone who wants to try it.
p.s. it is based on the 1-2-3-4 yellow cake recipe.
i tried attaching the Word document with the recipe to a new post but it kept returning an error.
i will post the recipe for the cake in the Recipes section tomorrow (why didn't i think of that in the first place 
)
Ok....I am going to post the recipe for the Lemon Cake right here...can't see, to post the recipe.
Yield = approx. 6 cups of cake batter
Ingredients for the Cake:
2 ½ cups + 2 Tbsps all-purpose flour
6 Tbsps cornstarch
3 tsps baking powder
½ tsp salt
8 ounces margarine/butter
2 cups sugar
4 eggs, separated
6 Tbsps freshly grated lemon zest
1 ½ cups buttermilk
2 tsps lemon extract
4 Tbsps lemon juice
Ingredients for the Syrup:
8 Tbsps lemon juice
8 Tbsps sugar
Directions:
Preheat oven to 325ºF. Grease and flour pans.
Sift and combine all-purpose flour, cornstarch, baking powder and salt. Set aside.
Cream margarine/butter and sugar.
Add egg yolks one at a time to the creamed mixture. Add lemon zest.
Combine the lemon juice, lemon extract and buttermilk in a large measuring cup.
Alternately add the dry ingredients and buttermilk to the cake batter, beginning and ending with the dry ingredients.
In a CLEAN mixing bowl, beat egg whites until stiff peaks form (but not dry).
Gently fold egg whites into the cake batter using a wooden spoon or plastic spatula.
Pour batter into prepared pans and bake until done.
Remove cakes from the oven and set aside to cool for 10 minutes.
Meanwhile, combine ingredients for syrup in small saucepan, cooking over low heat until sugar is dissolved.
While the cakes are still in the pan, poke holes in the top of the cakes. Spoon lemon syrup over cakes. (The amount of syrup used is a matter of personal preference.)
Allow cakes to cool completely before decorating or freezing.
HTH!
I made a GREAT discovery for flavored cake!!! I use the WASC recipe and I sub 1/2 cup of the sugar for 2 packages of whatever flavor jello I want the cake to be. I also sub the almond flavoring with something to go with the jello flavor(for you it would be lemon jello and lemon extract). This makes a wonderful moist and flavorful cake. I've made raspberry, lemon, orange, cherry, lime, and I've mixed a few flavors to make pina colada.....etc. The possiblitys are endless
I made a GREAT discovery for flavored cake!!! I use the WASC recipe and I sub 1/2 cup of the sugar for 2 packages of whatever flavor jello I want the cake to be. I also sub the almond flavoring with something to go with the jello flavor(for you it would be lemon jello and lemon extract). This makes a wonderful moist and flavorful cake. I've made raspberry, lemon, orange, cherry, lime, and I've mixed a few flavors to make pina colada.....etc. The possiblitys are endless
thanks for the tip! the jello flavours in the WASC would make great cakes for kids. I wonder how the watermelon would taste.
yffrank,
what is the size of the packages of jello that you used?
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