Lemon Raspberry Cake

I really enjoy cooking and started the journey into baking about 10 years. Last Christmas my hubby gave me a Kitchen Aid stand mixer and now I make bread much more consistently. Love the mixer! Making Christmas cookies for all my local businesses and neighbors was so much faster this year. Looking forward to learning about y’all too

subheading: Lemon Pastry Cream:

½ cup (100g) granulated sugar

2 tbsp cornstarch

4 large egg yolks (save whites for cake)

¾ cup (180ml) whole milk

¾ cup (180ml) heavy cream

Zest of 2 lemons

2 tbsp unsalted butter

2 tbsp lemon juice

1 tsp vanilla extract

subheading: Lemon Cake:

3 ¼ cups (397g) cake flour

2 tsp baking powder

½ tsp baking soda

1 tsp kosher salt

1 ½ cups (300g) granulated sugar

2 tbsp lemon zest

1 cup (220g) unsalted butter, room temp

3 tbsp oil

4 large egg whites

1 large egg

1 tsp vanilla extract

1 ½ cups (360ml) buttermilk*

Heaping ½ cup raspberry preserves (for between cake layers)

subheading: Raspberry Whipped Cream Cheese Frosting:

8 oz cream cheese, chilled

1 cup (100g) powdered sugar

½ cup ground freeze dried raspberries

1 ½ cups (360ml) heavy cream

Directions at butternutbakeryblog.com

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