Hazelnut And Strawberry Celebration Cake

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Softened butter and cake flour for pans

2 ounces hazelnuts, skin on, roasted and cooled

2 cups cake flour, sifted

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1 3/4 cup (12 1/4 ounces) granulated sugar, divided

10 tablespoons (5 ounces, 1 1/4 sticks) unsalted butter, melted and cooled slightly

1 cup buttermilk, at room temperature

3 tablespoons neutral oil

1 tablespoon vanilla extract

6 egg yolks, at room temperature

3 egg whites, at room temperature

1/8 teaspoon cream of tartar

1/2-3/4 cup strawberry preserves

1/4-1/2 teaspoon lemon finely-grated lemon zest, or to taste

1/2 recipe Swiss Buttercream, with 1/8 teaspoon kosher salt added at the start (and without coconut)

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