Lemon Pastry Cream – 1/2 cup (100g) granulated sugar – 2 tbsp cornstarch – 4 large egg yolks – 3/4 cup (180ml) whole milk – 3/4 cup (180ml) heavy cream – Zest of 2 lemon – 2 tbsp unsalted butter – 2 tbsp lemon juice – 1 tsp vanilla extract Lemon Cake – 3 1/4 cups (397g) cake flour – 2 tsp baking powder – 1/2 tsp baking soda – 1 tsp kosher salt – 1 1/2 cups (300g) granulated sugar – 2 tbsp lemon zest – 1 cup (200g) unsalted butter, room temp – 3 tbsp oil – 4 large egg white – 1 large egg – 1 tsp vanilla extract – 1 1/2 cups (360ml) buttermilk – Heaping 1/2 cup raspberry preserve