Preparation Inline ingredients (beta)
Cook mode
Step 1 In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until smooth, creamy, and lightened in color.
Step 2 Dampen a paper towel and place it under the bowl.
Step 3 Now add the milk, heavy cream, and zest to a saucepan over medium-low heat. Heat just until it starts to steam.
Step 4 While whisking, slowly pour the steaming cream into the egg yolk mixture. Continue whisking until everything is mixed together.
Step 5 Pour the entire mixture back into the saucepan and place over medium heat.
Step 6 Whisk continuously until the mixture thickens. Once it’s bubbling, cook for 1 minute then remove from heat and whisk in the butter, followed by lemon juice and vanilla.
Step 7 Run the cream through a fine mesh strainer. Then cover the cream with a sheet of plastic wrap, patting the plastic wrap up against the surface of the cream.
Step 8 Chill while we make the cake.
Step 9 Preheat the oven to 350F and grease three 8″ cake pans. Cover the bottoms with a sheet of parchment paper and wrap the pans in damp cake strips if you have them.
Step 10 In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 11 In a large mixing bowl (using a hand or stand mixer with the paddle attachment), add the sugar and zest and use your fingers to rub the zest into the sugar.
Step 12 Add the butter and mix on medium high speed until smooth and fluffy (about 2 minutes mixing).
Step 13 Scrape down the bowl and mix in the oil.
Step 14 Then mix in the egg whites, followed by the whole egg and vanilla.
Step 15 Alternating between the dry ingredients and buttermilk, mix in 1/3 of the dry, 1/2 of the milk, 1/3 of the dry, 1/2 of the milk, and 1/3 of the dry.
Step 16 Using a rubber spatula, scrape down the bowl to ensure everything is well mixed.
Step 17 Divide the batter between the three pans and bake for 25-30 minutes.
Step 18 Allow the cakes to cool either at room temp or sped up in the refrigerator. Once chilled, level off the tops of the cakes if needed.
Step 19 In the bowl of a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.
Step 20 Then add the powdered sugar and slowly mix to combine.
Step 21 Mix in the ground freeze dried raspberries.
Step 22 With the mixer running on medium speed, slowly stream in the whipping cream. Once it’s all mixed in, crank up to high speed and mix until light and fluffy.
Step 23 Add about half of the frosting to a piping bag with a large star tip and the chilled lemon pastry cream to another piping bag with a large round tip.
Step 24 Lay down a layer of cake and pipe a border of frosting around the edge.
Step 25 Spread half of the raspberry preserves within the border. Pipe a layer of lemon pastry cream on top and gently spread it even, making it level and flush with the frosting border.
Step 26 Lay another cake on top and repeat this process.
Step 27 Once all three layers of cake are placed, cover the cake with the remaining frosting and use an excess to pipe swirls on top.
Step 28 Decorate with raspberries and lemon slices, then chill the cake for about 30 minutes to allow the layers to set.
Step 29 Now slice and enjoy!
