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Click here to see how it's made.
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Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray.
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Dust lightly with flour and shake out the excess.
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Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork.
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Set aside.
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Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients.
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In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
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Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes.
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Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour.
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Stir together by hand until evenly combined and no lumps remain.
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Pour the batter evenly into the pans.
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Bake in the center of the oven until a cake tester comes out clean, about 30 minutes.
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Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
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Frosting: 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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Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand.
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Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.
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Remove from the heat; beat in the lemon zest and vanilla.
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To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries.
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Top with 3/4 cup frosting, spreading gently on top of the raspberries.
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Place the second cake layer on top, top side up, and frost the top and sides.
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Decorate with the reserved raspberries.
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Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
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Nutritional analysis per serving:
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Calories 315; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 58 g; Fiber 1 g; Cholesterol 36 mg; Sodium 285 mg
