Directions

for the cake:

1. Preheat oven to 350 degrees. Prepare three 8" cake pans with pam and parchment.
2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
6. With a rubber spatula, fold lemon juice, lemon zest and a few drops of yellow food coloring. The batter should be a bright yellow color.
7. Divide the batter between the three cake pans.
8. Bake for about 25 minutes or until a toothpick comes out clean.
9. Let cool on racks until cooled completely.

for the meringue:

1. Combine egg whites and sugar in the heatproof bowl and place over a pan of simmering water.
2. Whisk constantly with a whisk until sugar has dissolved and the mixture is warm to the touch.
3. Put mixture in a stand mixer fitted with whisk attachment. Whisk on high speed until stiff speaks form. The mixture should be fluffy and glossy, and completely cool. (About 10 minutes)
4. Put the mixer on low-medium speed, and add butter a little at a time. Once all the butter has been added, add vanilla extract and increase the speed of the mixer to high. Let mix for 3-5 minutes.
5. Purée 7 oz. of raspberries in a blender. Press the raspberry purée through a fine mesh strainer to get rid of all the seeds. Discard the seeds.
6. Add purée and a few drops of pink food coloring to buttercream and beat until the frosting is smooth and a bright pink color.

Assembly

1. Once cakes are cool, take them out of the pans, and place one layer onto a cake plate. Using an offset spatula, spread about 3/4 cup of frosting on the cake.
2. Repeat with the second layer.
3. Turn the third layer upside down (so the bottom is face up) and gently place it on top of the second layer.
4. Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.