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Lemon Raspberry Layer Cake

Marsha
  • 60 minutes
  • Serves 12 to 14

INGREDIENTS

2

Lemons, Zest of

2 cups

Raspberries, fresh

6

Eggs, large

5

cake flour* (450g)

3 tsp

Baking powder

3/4 tsp

Baking soda

2 1/4 cups

Caster/granulated sugar

12 cups

Icing/powdered sugar

3 tsp

Lemon extract

1 1/4 tsp

Salt

2

unsalted butter (340g, unsalted

680 g

unsalted butter, unsalted

1 1/2 cups

Greek-style yogurt

2 tbsp

Milk