INGREDIENTS :
FOR THE CAKE:
- 2 1/2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 large egg whites
- 1 1/2 cups granulated white sugar
- 2 teaspoons freshly grated lemon zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract
FOR THE BUTTERCREAM:
- 1 cup granulated white sugar
- 4 large egg whites
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
- 1 teaspoon vanilla extract
FOR FINISHING:
2/3 cup seedless raspberry preserves, stirred vigorously until spreadable
fresh raspberries