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This lemon raspberry cake is made with moist lemon cake layers, a raspberry filling, and is frosted with a tangy cream cheese frosting.
Add 2 cups of granulated sugar and 1 Tbsp fresh lemon zest into the bowl of a stand mixer or a large bowl. Massage the sugar and zest together with your finger tips to release the oil in the zest.
Add 2 cups + 2 Tbsp all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt into the lemon sugar. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
Mix in ⅔ cup (1 & ⅓ stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.
Pour in ⅔ cup or about 5 egg whites and mix on low until just incorporated and the batter looks wet.
Mix in ¾ cup of buttermilk, ¼ cup lemon juice, 1 Tbsp vegetable oil, and 1 tsp vanilla extract. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Divide batter evenly between the prepared cake pans. If desired, place 1 cup of fresh raspberries on top of the cake batter.
Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.
Beat 1 cup of unsalted butter and ½ cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.
Add in 1 Tbsp fresh lemon juice, 1 Tbsp lemon zest, ½ tsp salt, and 1 tsp vanilla extract or vanilla bean paste. Beat on low until incorporated.
Slowly mix in 5 cups of powdered sugar on a very low speed, 1 cup at a time. Mix on low until the desired consistency is reached.
If the frosting is too thick, add in additional lemon juice (1 Tablespoon at a time).
If the frosting is too thin, add in more powdered sugar (¼ cup at a time).
Place the frosting in a large piping bag and secure the top with a rubber band.
Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.
Pipe a thick ring of frosting on top of the cake layer. Spread about ¼ cup of the raspberry filling inside the ring of frosting. Pipe a layer of lemon cream cheese frosting on top of the filling.
Repeat with remaining cake layers then chill the cake in the fridge (30 minutes) or freezer (10 minutes) to help the cake filling firm up and make it easier to cover the cake in a crumb coat.
Spread a thin coat of frosting around the cake and smooth the frosting using a bench scraper.
Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the crumb coat is firm to the touch.
Add a second, thicker layer of lemon cream cheese frosting to the cake and smooth using an icing comb.
Decorate as desired! I chose to make a ring of fresh raspberries and lemon peel spirals, and dust them with a bit of powdered sugar.