Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • Zest of 2 lemons
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 tablespoons lemon juice
  • 1 pint (2 cups or 284g) fresh raspberries
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pectin (optional, for a firmer jam)
  • 5 large egg whites
  • 1 1/4 cups (250g) granulated sugar
  • 1 1/2 cups (340g) unsalted butter, softened and cut into cubes
  • 1 teaspoon vanilla extract
  • Fresh raspberries
  • Lemon slices
  • Edible flowers

Instructions:

  1. Grease and flour three 8-inch cake pans. Line the bottoms with parchment paper circles.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt). Cream together butter, sugar, and lemon zest. Beat in eggs one at a time, then vanilla. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir in lemon juice.
  3. Divide batter evenly among prepared pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  5. Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly. Add pectin if using. Let cool completely.
  6. Combine egg whites and sugar in the bowl of a stand mixer set over a simmering pot of water (double boiler). Whisk constantly until sugar dissolves and mixture is hot to the touch (about 160°F/71°C). Remove from heat and beat with whisk attachment on high speed until stiff, glossy peaks form and the bowl is cool to the touch. Gradually add softened butter, one cube at a time, beating well after each addition. Beat in vanilla extract.
  7. Place one cake layer on a serving plate or cake stand. Spread with a layer of Swiss meringue buttercream, then top with a generous amount of raspberry filling. Repeat with remaining cake layers and buttercream.
  8. Frost the entire cake with Swiss meringue buttercream. Decorate with fresh raspberries, lemon slices, and edible flowers, if desired.
  9. Chill the cake for at least 30 minutes before serving.