Raspberry Cake

Preheat the oven to 350°F

Sieve together the flour, yeast, and salt

Set aside

Cream the butter or margarine with the granulated sugar until light and fluffy

Add the egg yolks, vanilla extract, and lemon juice

Beat well

Combine the wet ingredients with the dry ingredients in alternating additions, starting and ending with the dry ingredients

Beat just until combined

Grease two 9-inch round cake pans and line the bottoms with parchment paper

Divide the batter evenly between the prepared pans and smooth the tops

Bake for 40 minutes or until a toothpick inserted into the center of each cake comes out clean

Let cool completely in the pans

For the raspberry filling, mix the raspberries with granulated sugar and let it sit at room temperature for 30 minutes

Strain the mixture through a fine-mesh sieve to remove excess liquid

Assemble the cakes by spreading a layer of raspberry filling on top of one cake, then placing the second cake on top

For the whipped cream, beat the egg whites with the yeast until soft peaks form

Gradually add the granulated sugar and continue beating until stiff peaks form

Frost the top and sides of the cake with the whipped cream

Serve warm or at room temperature.