Lemon Cake with Fresh Raspberry Buttercream Recipe

Ingredients (23)

• For the Cake:
• Baking spray
• 1 3/4 cups sugar
• 1 tablespoon finely grated zest and 1/4 cup juice from 2 lemons
• 2 1/2 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 10 tablespoons unsalted butter, melted and slightly cooled
• 3/4 cup milk, at room temperature
• 3 tablespoons vegetable oil
• 6 large egg yolks
• 2 teaspoons pure vanilla extract
• 3 large egg whites
• For the Fresh Raspberry Buttercream:
• 18 ounces fresh raspberries
• 1 cup plus 6 tablespoons sugar
• 1 teaspoon cornstarch
• 1/2 cup water
• 4 large egg whites, at room temperature (See Notes)
• 1/4 teaspoon salt
• 3 sticks unsalted butter, cut into 24 pieces, at room temperature
• 1/2 teaspoon pure vanilla extract