Lemon Raspberry Cake – Recipe 🍋

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