3 cups flour
3/4 cup margarine
3/4 cup unsalted butter
1 1/2 cups sugar
zest of 2 big lemons
2 cups orange juice
3tsp baking powder
1 jar raspberry jam
Sift flour and baking powder in a bowl.
Cream butter, margarine, and sugar together. One by one add eggs mixing thoroughly. Alternate adding small amounts of flour mixture and orange juice mix until smooth. Add lemon zest.
Divide between two round cake pans. Cook at 350 for 30 minutes or until toothpick comes out clean.
Cool cakes then spread raspberry jam in the middle of the two cakes and over top and sides. Then sprinkle with powdered sugar.