• Preheat oven to 350°

Cake

• Prep 3 - 8" round pans. Grease and line bottom with parchment. Grease the top of the parchment and flour the pans.
• Place dry ingredients, flour, sugar, baking powder, baking soda, and salt in bowl.
• Slowly mix in cubes of room temperature butter into dry ingredients. Mix at a low speed.
• Add a third of the milk and a third of the oil to the dry ingredients.
• Increase speed to medium and mix thoroughly.
• Reduce speed to low and add the rest of the milk, oil, and whisked eggs to the batter. Once the milk, oil, and eggs are incorporated, increase the mixer speed and mix thoroughly.
• Add vanilla paste and combine thoroughly.
• Evenly fill three 8" round cake pans.
• Bake for 25 minutes. A toothpick should come out clean when cooked.
• Cool on racks. Once cakes are cool, remove them from the pan. And remove parchment paper.

Chantilly Cream Frosting

• Place heavy cream in a mixing bowl. Next, add vanilla bean paste and powdered sugar to the bowl.
• Place the whisk attachment to the mixer and whip for about one minute.
• Frost each layer of cake with one layer of lemon curd, Chantilly cream, and raspberries. Repeat with each layer of cake. The final cake layer top with frosting. Next frost the sides. Smooth out with a metal spatula. Top with fresh raspberries and lemon slices if desired.