INGREDIENTS
2
Lemon, whole zest
4 cups
Raspberries, fresh or frozen
4
Eggs, large
1 cup
Pasteurized egg whites
3 tbsp
Lemon juice, fresh
2 tsp
Baking powder
1 tsp
Baking soda
15 oz
Cake flour
1 tbsp
Corn starch
14 oz
Granulated sugar
2 tsp
Lemon extract
2
lbs Powdered sugar
1 tsp
Sea salt
3 cups
Sugar
2 tsp
Vanilla extract
2 oz
Vegetable oil
40 oz
Butter, unsalted
12 oz
Whole milk
2 tbsp
Water