Buttermilk and vanilla cake with raspberries - 9Kitchen

Ingredients

• 250 gm softened butter
• 330 gm (1½ cups) caster sugar
• 3 eggs
• Scraped seeds of 1 vanilla bean
• Finely grated rind of 1 lemon
• 300 gm plain flour, sieved
• 150 gm (1 cup) self-raising flour, sieved
• ½ teaspoon bicarbonate of soda, sieved
• 350 ml buttermilk
• 500 gm (about 4 punnets) raspberries, to serve
• 3 eggwhites, at room temperature
• Pinch cream of tartar
• 260 gm caster sugar
• 300 gm softened butter (see note)