Raspberry Lemon Cake Recipe

✅✅✅✅✅ Raspberry Lemon Cake Recipe
Ingredients
Cake:
5 ¼ cups all-purpose flour
4 ½ tsp baking powder
1 tsp sea salt
5 cups white sugar
2 ¼ cups butter, at room temperature
9 egg whites
1 ½ cups milk
1 ½ cups sour cream
1 cup freshly squeezed lemon juice
3 tbsp lemon zest
3 tbsp vanilla extract
4 cups freeze-dried raspberries
Syrup:
1 tbsp water
1 ½ cups frozen mixed berries
1 tbsp sugar
1 tbsp lemon juice
Frosting:
1 ½ cups butter, at room temperature
7 cups powdered sugar
4 tbsp lemon juice
¼ tsp sea salt
Directions
Cake:
Preheat Oven:
Preheat oven to 350°F (176°C).
Grease three 9-inch pans with butter and lightly coat with flour to prevent sticking.
Prepare Dry Ingredients:
Sift together the flour, baking powder, sugar, and salt in a large bowl.
Prepare Wet Ingredients:
In another bowl, beat the butter, egg whites, milk, sour cream, lemon juice, lemon zest, and vanilla until smooth.
Combine Wet and Dry Ingredients:
Gradually add the wet mixture to the dry mixture, mixing until just combined.
Add Raspberries:
Fold in the freeze-dried raspberries until just combined.
Bake: