Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: European
Ingredients: 1 ½ C (325g) Granulated Sugar; 1 C + 2 TBSP (195g) Carapelli Olive Oil; 3 Lg Eggs + 2 Egg Whites, at room temperature; 2 ¼ C (285g) All Purpose Flour; 1 ½ tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 1 ½ C (360g) Buttermilk; ½ C Fresh Lemon Juice; Zest of 2 Lemons; 1 ½ tsp Pure Vanilla Extract; 4 oz Mascarpone, at room temperature; 1 ½ C (3 Sticks) Unsalted Butter, at room temperature; ½ tsp Salt; 1 tsp Pure Vanilla Extract; 1 tsp Lemon Extract; 6 C Powdered Sugar, sifted; 4-6 TBSP Heavy Cream, at room temperature; Jarred Lemon Curd, optional; 1 Pint Raspberries to top the cake with