Step 1

Preheat the oven to 350 F. Grease and line 3 8" cake pans with parchment.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, add 2 1/4 cups sugar and Zest of 2 large lemons (about 1.5-2 tbsp). Rub the zest into the sugar with your fingers until fragrant.

Step 3

To the same bowl, add 3 3/4 cups all-purpose flour, 3 1/4 tsp baking powder and 1 tsp kosher salt.

Step 4

With the mixer on low speed, add 3/4 cup unsalted butter 1 tbsp at a time until all the butter is incorporated. Continue mixing for a full minute--the mixture should look sandy with tiny chunks of butter.

Step 5

Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup whole milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. (Make sure all your ingredients are at room temperature!)

Step 6

Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter. Add 6 oz fresh raspberries and mix on low for another 15 seconds to combine.

Step 7

Divide batter equally between the 3 prepared pans (around 625g per layer). Bake for 30-33 minutes, or until fragrant with golden edges and the middle springs back under your finger.

Step 8

In a small saucepan, whisk together 1/3 cup lemon juice , 1/3 cup sugar, 2 large eggs and pinch kosher salt. Set over medium to medium-low heat, whisking constantly for 2-4 minutes, or mixture has thickened and is bubbling.

Step 9

Remove from heat and stir in 2 tbsp unsalted butter. Set aside to cool completely.

Step 10

Rinse out the saucepan and add 6 oz fresh raspberries, 2 tbsp sugar and 1 tsp lemon juice. In a separate small bowl, whisk together 1 tsp water and 1 tsp cornstarch.

Step 11

Set the saucepan over medium heat and cook for 2-3 minutes, or until the raspberries start to release their juice, stirring occasionally. Add the cornstarch slurry and stir to combine. Cook for another 2-3 minutes or until the mixture is thickened and bubbling, stirring occasionally. Remove from heat and set aside to cool completely.

Step 12

Add 2.5 sticks unsalted butter, softened to room temperatureto the bowl of a stand mixer and beat on low until creamy, about 1 minute.

Step 13

Gradually add 5 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tsp vanilla extract and 1/2 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. Add heavy cream or milk 1 tbsp at a time until you reach your desired frosting consistency.

Step 14

To assemble the cake, place one cake layer on a cake stand. Top with 1/4 frosting, a few tbsp of the lemon curd and a few tbsp of the raspberry compote, swirling to incorporate. Repeat with the rest of the layers before frosting the entire cake and garnishing the top with extra curd, compote and fresh raspberries if desired.