Directions: |
Directions:Preheat oven to 350 degrees F. Grease and flour two 9" round cake pans. In medium bowl, combine flour, baking powder, and salt, and stir to combine. In small bowl, combine 1/4 cup of sugar with lemon zest, stirring until zest and sugar are completely combined. In large bowl with electric mixer, beat lemon sugar with butter until light and fluffy, ~ 1 minute. Add remaining 1 1/2 cups of sugar and beat until smooth, ~ 1 minute. Add 1/4 cup of milk and beat until just combined. Then add a quarter of flour mixture, beating until just combined. Repeat with remaining milk and flour mixture until all of it is added to batter. Don't over mix.
In a separate bowl, beat egg whites until foamy. Add cream of tartar, then beat until stiff peaks form.
Fold in egg white mixture gently, 1/3 of it at a time, being careful not to deflate mixture. Pour batter into prepared cake pans, dividing evenly, and smoothing tops with a spatula. Bake in preheated oven for 35-40 minutes, until a cake tester comes out clean. Mine took 35 minutes.Let cool in pans for 10-15 minutes, then carefully invert each cake onto a cooling rack. Cool completely. While cakes are cooling, make the filling.
In a small saucepan, combine raspberries, sugar, lemon juice, and 1 tablespoon of water. With a whisk or fork mash the raspberries down to release some juices. Heat on medium until it reaches low boil. In small bowl, mix remaining tablespoon of water with cornstarch. Add to raspberry mixture and and stir quickly to combine.
Continue heating the mixture at a low boil for another minute, until it is thickened and looking glossy. Let cool.
While cake and filling are cooling, make frosting.
Beat butter on high until light and fluffy, about 1 minute. Add powdered sugar 1/2 cup at a time, beating for 10 seconds after each cup is combined. Add vanilla, salt, and milk, beating until well combined. Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.
To assemble cake, place first cake on cake stand/plate. If cake is not even, use a sharp knife to cut off any excess to level it out. Spread raspberry filling over cake, leaving about 1 inch around the edge so it doesn't spill out the side when you put the second cake on top. Place second cake on top. Frost cake to your liking. |
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