Cake:
2 1/2 cups cake flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
2 tablespoons lemon zest
1 1/2 sticks unsalted butter
1 cup whole milk
5 large egg whites, room temperature
1/4 teaspoon cream of tartar
Raspberry Curd:
1 stick unsalted butter
12 ounce package frozen raspberries, thawed
5 large egg yolks
3/4 cup sugar
pinch salt
2 teaspoons lemon juice
Frosting:
2 sticks unsalted butter
2 tablespoons lemon zest
3 1/2 cups sifted confectioners sugar
3 tablespoons lemon juice
Curd Directions:
Melt butter over medium heat.
Add raspberries, yolks, sugar, and salt. Mash raspberries. Cook 10 minutes, stirring frequently.
Pour through a strainer, pressing to extract as much as possible.
Cool to room temperature then stir in lemon juice. Chill.
Cake Directions:
Heat oven to 350. Prepare two 8x2 round cake pans. Whisk together flour, baking powder, and salt.
Pulse 1/4 cup of the sugar with lemon zest in food processor until finely ground.
Beat butter and zest mixture with electric mixer on medium-high speed until fluffy. Add remaining sugar and beat until smooth.
Add 1/4 cup milk and beat until just blended. Reduce speed to low and alternately add flour and milk in 3 batches. Beat only until blended, no longer.
Beat egg whites in a large bowl until foamy. Add cream of tartar and beat to stiff peaks.
Fold the egg whites into the batter carefully.
Divide batter between the two pans and bake about 35 minutes.
Cool 10 minutes in pan then remove and cool completely.
Frosting Directions:
Beat butter and zest until fluffy.
Gradually add sugar and beat until light and fluffy.
Add lemon juice and beat for one minute.
Assembly:
Cut each cake into two layers.
Spread curd in between layers, leaving about a 1/2 inch border.
Spread frosting on sides and top