Cream Sugar, lemon zest, vanilla, lemon extract and egg yolks. Mix lemon juice and milk and let sit to coagulate. Whip egg whites until soft peaks form. Mix dry ingredients together.
Fold all the ingredients together until combined.
Pour into well greased cake pan. If you want to be able to remove the cake from the pan, grease the pan, flour it, and then use cooking spray.
Bake 30 to 45 minutes at 375F, or until toothpick inserted comes out clean. Time will vary depending on the cake pans used.
Assemble the cake with raspberry filling between layers for the jam. This cake is good with or without frosting, but we used a simple buttercream frosting and it was wonderful!
