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Lemon Cake with Raspberry Cream Frosting

Jenny McGruther
  • 45 minutes
  • Serves 1

INGREDIENTS

2 tbsp

Lemon rind

2 12 ounce packages

Raspberries, frozen red

7

Eggs

1/2 cup

Honey

1

Tablesooon lemon juice

1 1/2 cups

All-purpose einkorn flour

1 cup

Granulated sugar

1 tbsp

Lemon extract

1 tsp

Sea salt, finely ground

1 pint

Heavy whipping cream

2 8 ounce containers

Mascarpone cheese