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

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