INGREDIENTS
For Raspberry Lemon Cake:
- 3/4 cup (180 ml) canola oil
- 1 cup (240 ml) whole milk
- 4 large eggs
- 1 cup (200 g) sugar
- 1 tsp vanilla extract
- 2 1/4 (280 g) cups all-purpose flour
- 2 tsp (10 g) baking soda
- 2 tsp (8 g) baking powder
- 1/4 tsp salt
- zest from 2 to 3 lemons
- 1 1/2 cups (190 g) raspberries, fresh preferable
- 1 tbsp cornstarch
For Lemon Curd:
- 2/3 cup (160 ml) freshly-squeezed lemon juice
- 2 eggs, plus 4 egg yolks
- 1 cup (200 g) white granulated sugar
- 1/2 cup (113 g) unsalted butter
- 1 tsp vanilla extract
For Lemon Frosting:
- 1 cup (227 g) unsalted butter, softened
- 8 oz (227 g) cream cheese, softened
- 1 tsp vanilla extract
- 2 cups (250 g) confectioner’s sugar
- pinch of salt
- Zest from 2 to 3 lemons
- 1 cup (125 g) fresh raspberries, for garnish