Lemon-Raspberry Cake with Lemon Buttercream
INGREDIENTS
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45g ................................ Butter
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40g ................................ Oil
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135g .............................. Granulated sugar
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1tsp ............................... Vanilla extract
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½ tbsp ......................... Lemon zest
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180g ............................. Cake flour
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½ tbsp ......................... Baking powder
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¼ tsp ............................ Kosher salt
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120g .............................. Milk
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3 ..................................... Egg white
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Lemon curd
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120g ............................... Lemon juice
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30g ................................. Butter
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1tbsp .............................. Whipping cream
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2 ...................................... Egg
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1 ...................................... Egg yolk
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100g ............................... Granulated sugar
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¼ tsp ............................ Kosher salt
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¼ tsp ............................ Vanilla extract
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Buttercream
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150g ............................... Granulated sugar
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90g ................................. Water
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2 ..................................... Eggs
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1 ...................................... Egg yolk
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340g ............................... Butter
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⅛ tsp ............................. Kosher salt
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Lemon syrup
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60g ................................. Lemon juice
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60g ................................. Water
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75g ................................. Sugar
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Decoration
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130g ............................... Raspberries
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