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Vanilla Buttermilk Cake

Kirsten Kubert
  • 88 minutes
  • Serves 1

INGREDIENTS

1 pint

Raspberries, fresh red

5

Eggs, large

1/2 cup

Lemon curd

1/2 cup

Raspberry jam, seedless red

1 tsp

Vanilla bean paste

3 cups

All purpose flour

2 tsp

Baking powder

1/4 tsp

Baking soda

1

Batches white chocolate buttercream

3 cups

Granulated sugar

1/4 tsp

Salt

1/2

Shortening

1 cup

Butter, unsalted

1 cup

Buttermilk, low fat