Raspberry Lemonade Swirl Cake - Kosher.com

Ingredients

• 3/4 cup buttermilk (room temperature)
• 2/3 cup sour cream (room temperature)
• 3 large eggs plus 1 egg white (room temperature)
• 1/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• zest and juice of 1 lemon
• 1/4 cup flour
• 1 box lemon cake mix
• 2 tablespoons raspberry emulsion
• 2 drops soft-pink gel coloring
• 1 large egg plus 3 egg yolks
• 3/4 cup granulated sugar
• 1/2 cup lemon juice
• zest of 2 lemons
• 4 tablespoons unsalted butter
• 1 cup raspberry jam (homemade or store-bought)
• 1 and 1/2 cups (3 sticks) unsalted butter
• 1/4 cup heavy cream (plus more if needed)
• 1 tablespoon Gefen Pure Vanilla Extract
• pinch of salt
• 7 to 8 cups Gefen Confectioners’ Sugar
• 1 teaspoon lemon extract
• 1 drop yellow gel coloring
• 1 teaspoon raspberry emulsion
• 1 drop red gel coloring
• lemon slices
• fresh raspberries, cleaned
• wavy cake scraper
• piping bags
• Wilton 6b piping tip