Lemon Raspberry Layer Cake With Raspberry Buttercream

Ingredients

• 16 ounces fresh or frozen raspberries
• 5 ounces sugar
• 1 Tablespoon lemon zest
• 1 Tablespoon lemon juice
• 4 ounces cool water
• 1 Tablespoon corn starch
• 13 ounces cake flour
• 12 ounces granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 ounces unsalted butter
• 8 ounces buttermilk
• 3 ounces vegetable oil
• 3 large eggs
• 2 Tablespoons lemon zest
• 2 Tablespoons fresh lemon juice
• 2 teaspoons lemon extract
• 2 Tablespoons AP Flour (for dusting berries)
• 10 ounces raspberries (You can use frozen but don't thaw them)
• 4 ounces pasteurized egg whites (room temperature )
• 16 ounces unsalted butter (room temperature)
• 16 ounces powdered sugar (sifted)
• 1 teaspoon lemon extract
• 4 ounces raspberry puree (strained)