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1
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
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2
Line bottoms with buttered parchment paper and dust with flour.
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3
In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy.
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4
Add the eggs 1 at a time, scraping down the bowl as needed.
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5
Add the lemon juice and zest and mix well.
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6
In another large bowl, sift the flour, baking powder, baking soda and salt.
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7
Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end.
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8
Mix until just combined.
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9
Pour the batter equally into the 2 pans.
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10
Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean.
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11
Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
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12
Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water.
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13
Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand.
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14
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
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15
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes.
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16
Beat in the butter, a little at a time, until the icing is smooth and spreadable.
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17
To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting.
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18
Top with the second layer, browned side up, and frost the top and sides.
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19
Decorate with raspberries.
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20
Click here to view Food Network Kitchen's healthier version of this recipe.
