Lemon Raspberry Cake

Lemon Pastry Cream

• 1/2 cup (100g) granulated sugar
• 2 tbsp cornstarch
• 4 large egg yolks (save whites for cake)
• 3/4 cup (180ml) whole milk
• 3/4 cup (180ml) heavy cream
• Zest of 2 lemons
• 2 tbsp unsalted butter
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Lemon Cake

• 3 1/4 cups (397g) cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups (300g) granulated sugar
• 2 tbsp lemon zest
• 1 cup (200g) unsalted butter, room temp
• 3 tbsp oil
• 4 large egg whites
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups (360ml) buttermilk*
• Heaping 1/2 cup raspberry preserves (for between cake layers)

Raspberry Whipped Cream Cheese Frosting

• • 8 oz cream cheese, chilled
  • 1 cup (100g) powdered sugar
  • 1/2 cup ground freeze dried raspberries
  • 1 1/2 cups (360ml) heavy cream