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Lemon Raspberry Layer Cake Recipe

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Lemon Raspberry Layer Cake
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Ingredients

  • Raspberry Curd
  • 1/2 cup (1 stick) unsalted butter
  • Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
  • 5 large egg yolks, lightly beaten
  • 3/4 cup sugar
  • Pinch of salt
  • 2 to 3 tsp fresh lemon juice
  • Cake
  • Nonstick cooking spray
  • 1 1/2 cups + 2 Tbsp granulated sugar
  • zest of 1 lemon
  • 2 1/4 cups cake flour, plus more for dusting the pans
  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (3/4 cup), at room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 tsp baking powder
  • 1 tsp table salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool
  • 20 tablespoons (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups Confectioners’ sugar (10 ounces)
  • 1/8 tablespoons table salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream

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