1 tablespoon butter
2 1/2 cups all-purpose flour
1 12 ounce container whipping cream
1 1/2 cups white sugar
1 tablespoon lemon zest
1 teaspoon lemon zest extract
2 tablespoons lemon zest extract
1 cup chilled whipping cream
1 cup lemon-lime flavored carbonated beverage mix
1 cup lemon-lime flavored carbonated beverage mix
Preheat oven to 400 degrees Fahrenheit (200 degrees C). Lightly grease four 9 inch round pans.
In a saucepan, cream together the butter and flour. Stir in the white sugar, lemon zest and lemon zest. Beat in the lemon zest extract and lemon zest until smooth. Pour into prepared pans.
Bake 35 to 40 minutes in the 400 degree F (200 degrees C) oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on a wire rack. Cool completely in refrigerator.
To make raspberry preserves, stir together the lemon-lime soda and lemon zest. Stir in the lemon zest extract and lemon zest until well blended. Pour into a large bowl, and thoroughly blend. Chill in the refrigerator 30 minutes before serving.
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