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Lemon Raspberry Cake

Jen Sobjack
  • 82 minutes
  • Serves 12

INGREDIENTS

2 tbsp

Lemon

1

Lemon

1 1/2 cups

Raspberries, fresh

1

Raspberries, fresh

4

Eggs, large

1 tbsp

Lemon juice

1/4 cup

Lemon juice, fresh

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

3 cups

Cake flour

1 tbsp

Cornstarch

2 1/2 cups

Granulated sugar

1/2 tsp

Lemon extract

1/2 tsp

Salt

1 tsp

Vanilla extract

1/4 cup

Vegetable or canola oil

3/4 cup

Butter, unsalted

1 cup

Whole milk