Lemon-Raspberry Cake - cooking recipe

Ingredients

1 c. shortening
2 c. sugar
4 large eggs
3 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. almond extract
1 tsp. vanilla extract
1 (10 oz.) jar seedless raspberry preserves
Lemon Buttercream Frosting
lemon slice wedges (for garnish)

Preparation

Grease 3 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper.
Set pans aside.