Lemon Raspberry Cake | Recipe Cart | Recipe Cart

Ingredients

• 2 cups granulated sugar (400g)
• 1 Tbsp fresh lemon zest (6g)
• 2 cups + 2 Tbsp all-purpose flour (270g)
• 1 1/2 tsp baking powder (6g)
• 1/2 tsp fine salt (3g)
• 2/3 cup unsalted butter, room temperature (150g) - 1 and 1/3 sticks
• 2/3 cup egg whites or about 5 egg whites (155g)
• 3/4 cup buttermilk or sour cream, room temperature (180g)
• 1/4 cup lemon juice, freshly squeezed (60g)
• 1 Tbsp vegetable oil (15g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1 cup fresh raspberries (optional)
• 1/2 batch of my raspberry cake filling or 1/2 cup of raspberry jam
• 1 cup unsalted butter, room temperature (226g)
• 1/2 cup full-fat cream cheese, room temperature (113g)
• 1 Tbsp fresh lemon juice (12g)
• 1/2 fine tsp salt (3g)
• 1 tsp vanilla extract (4g)
• 5 cups powdered sugar (625g)
• 1 additional pint fresh raspberries
• 3 small lemons