For the Cake
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoons vanilla extract
- ¼ cup light sour cream
- 1 large lemon, zested
- 2 cups all-purpose flour
- 1 package (3.4oz) instant lemon pudding
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 can (14oz) sweetened condensed milk
For the raspberry sauce:
- 3– 6 ounces containers fresh raspberries
- ¼ cup granulated sugar
- 2 tablespoons flour or corn starch
- 1 tablespoon lemon juice or water
For the topping
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- Zest of 1 lemon
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and lemon zest and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Add half the dry ingredients to the batter and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Cool for 30 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the jar of sweetened condensed milk over top of the holes as equally as you can. Allow the cake to cool completely, refrigerating if necessary.
- For the raspberry sauce: Combine the raspberries, sugar and flour in a medium-sized pot. Gently crush the raspberries and add the lemon juice. Cook over medium heat while stirring until it starts to bubble slightly.
- Once the sauce is bubbling and thick, remove from the stove and allow the raspberry sauce to cool until it is no longer steaming. Pour the raspberry sauce over top of the cake, spreading evenly. Refrigerate the cake until it is completely cooled.
- For the topping: Put your mixing bowl and wire whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake only once the cake is completely cooled.
- Zest a lemon over top of the whipped cream