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