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Lemon Cake with Fresh Raspberry Buttercream Recipe
Ingredients (23)
- For the Cake:
- Baking spray
- 1 3/4 cups sugar
- 1 tablespoon finely grated zest and 1/4 cup juice from 2 lemons
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup milk, at room temperature
- 3 tablespoons vegetable oil
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
- 3 large egg whites
- For the Fresh Raspberry Buttercream:
- 18 ounces fresh raspberries
- 1 cup plus 6 tablespoons sugar
- 1 teaspoon cornstarch
- 1/2 cup water
- 4 large egg whites, at room temperature (See Notes)
- 1/4 teaspoon salt
- 3 sticks unsalted butter, cut into 24 pieces, at room temperature
- 1/2 teaspoon pure vanilla extract
Directions
Learn how to make this recipe at Serious Eats