Name: Lemon Layer Cake with Raspberry Curd and Whipped Cream
Yield: 8 Servings
Ingredients: Nonstick vegetable oil spray; 4 large eggs; 2 large egg yolks; 3/4 cup whole milk; 1 tablespoon fresh lemon juice; 1 tablespoon grated lemon peel; 2 cups cake flour; 1 1/2 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 2 6-ounce baskets fresh raspberries; 1 1/4 cups sugar; 2 large eggs; 2 tablespoons fresh lemon juice; 2 tablespoons (1/4 stick) unsalted butter; 1/8 teaspoon salt; 3 cups chilled whipping cream

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