INGREDIENTS
2 tsp
Lemon, fresh zest
1/4 cup
Raspberries, frozen
4
Eggs, large
2 tbsp
Lemon juice
1/2 cup
Raspberry jam, seedless
2 tsp
Baking powder
1/2 tsp
Baking soda
2 3/4 cups
Cake flour
1 3/4 cups
Granulated sugar
4 tbsp
Poppy seed
4 cups
Powdered sugar
1 tsp
Salt
2 tsp
Vanilla
1/4 cup
Vegetable oil
1 1/2 cups
Butter, unsalted
1 1/3 cups
Buttermilk